Winter Recipes: Moroccan Chicken Soup
Plain old chicken soup gets a fragrant makeover.
- 2 tablespoons olive oil
- 3 6-ounce boneless, skinless chicken breast halves, cut into ½-inch cubes
- 1 medium onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon paprika
- 5 cups chicken stock
- 2 medium zucchini, cut into ½-inch pieces
- ½ cup instant couscous
- 1 16-ounce can chickpeas, drained and rinsed
- Salt and pepper
- 8 sprigs of cilantro
Put the oil in a deep, heavy skillet over medium-high heat. Add chicken and cook until brown.
Add the chopped onion, cumin, ginger, and paprika. Stir and cook for 1 minute. Add the stock and stir again.
Bring to a boil.
Add zucchini and couscous and stir.
Cover and boil for 3 minutes.
Add the chickpeas.
Cover and return soup to a boil, lower heat, and simmer for 4 minutes.
Season with salt and pepper.
Stir in cilantro, cook for 1 minute, and serve.
- The soup is great served with naan bread or pita.
Submit!
