Moroccan Chicken Soup

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Registered: 04-01-2004
Moroccan Chicken Soup
Tue, 09-18-2007 - 8:00am
Moroccan Chicken Soup


Serve this main dish soup with toasted pita. This soup smells wonderful and is a great change of pace. Follow the directions carefully and you can have this soup ready in record time!

Serving: 5
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes




2 tablespoons olive oil
Three, 6-ounce boneless, skinless chicken breast halves, or 18 ounces chicken tenders
1 medium onion, about 8 ounces
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon hot paprika or 3/4 teaspoon sweet paprika and 1/4 teaspoon cayenne pepper
5 cups chicken stock
2 medium zucchini, about 12 ounces
1/2 cup couscous
One 16-ounce can chickpeas
Salt and freshly ground black pepper
8 sprigs cilantro




1) Put the oil in a deep heavy skillet over medium-high heat. Cut the chicken into 1/2 to 3/4-inch cubes. Add to the skillet, raise the heat to high, stir once or twice.

2) While the chicken browns, peel and quarter the onion and put in a food processor. Pulse until just chopped. Or chop by hand. Add the onion, cumin, ginger, and paprika to the skillet. Stir and cook for 1 minute. Add the stock to the skillet, scraping any bits from the bottom with a wide wooden spoon. Cover and bring to a boil, about 2 minutes.

3) Meanwhile, trim the zucchini and slice in half lengthwise. Then cut crosswise into 1/4-inch-wide half moons. When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.

4) Open the can of chickpeas into a small colander, rinse, and drain briefly. Add to the skillet. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes. Season with salt and pepper to taste. Chop the leaves from the cilantro sprigs. Stir into the soup, cook for 1 minute and serve.

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