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Moroccan Chicken Soup




Source of Recipe


ivillage






Recipe Introduction


Serve this main dish soup with flatbread or pita rounds. 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!






List of Ingredients



• 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 instant couscous
  
• One 16-ounce can chickpeas
  
• Salt and freshly ground black pepper
  
• 8 sprigs cilantro
  






Instructions



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.
   






Final Comments


Servings: 5