How to make it

  • In a large, heavy dutch oven, brown the onion and garlic in olive oil. Add the chicken and stir until browned.
  • Add the cumin seeds and fennel seeds and heat until fragrant, about a minute.
  • Add the tomatoes, butternut squash, raisins and spices and stir well.
  • Stir in the chicken stock.
  • Bring to a boil and then turn down to simmer until squash is cooked.
  • Add the orzo and continue to cook for another 10 minutes.
  • Serve hot with bread.

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