Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Moroccan Chicken Soup




Source of Recipe


Cuisine at Home


List of Ingredients




2 T Olive oil
2 Cups onion, diced
2 T fresh ginger, minced
1 T garlic, minced
1 t paprika
1 t ground coriander
1/2 t ground cumin
1/2 t cinnamon
1/2 t cardamom
1/4 t turmeric
1/4 t nutmeg
1/2 t red pepper flakes
1/2 cup dry white wine
4 cups chicken broth
1 lb cooked chicken, shredded
1 can chickpeas, drained and rinsed (15oz.)
1 can diced tomatoes in juice (14.5oz.)
1 can artichoke hearts, drained and quartered (13.75oz.)
1/4 cup kalamata olives, pitted and quartered
Salt and pepper to taste

Garnishes:
diced preserved lemon rind
fresh cilantro
Toasted slivered almonds

Recipe



Saute onion in oil in a large pot until soft. Add ginger, garlic and seasonings, and cook 1 minute.

Deglaze with wine and reduce until nearly evaporated. Stir in broth and all remaining ingredients except salt and pepper. Bring to a boil and then simmer for 10 minutes. Season with salt and pepper.

Garnish and serve