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IRAN: Persian Chicken Soup




Source of Recipe


CeCe Sullivan, Seattle Times

* Exported from MasterCook *

Persian Chicken Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Iran, Middle east, Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breast halves on the bone -- skin removed
2 cups low-sodium chicken broth
4 cups water -- divided
1 tablespoon oil
1 small onion -- peeled, fine
-- chopped
1 large clove garlic -- peeled, minced
2 ribs celery -- finely chopped
1 can diced tomatoes in puree -- (14 1/2-oz)
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup couscous
1/3 cup diced dried apricots
2 tablespoons fresh mint -- finely chopped
1 tablespoon lemon juice
1/2 teaspoon salt
black pepper -- freshly ground

1. Combine the chicken breasts, broth and 3 cups water in a saucepan and bring just to a boil. Reduce the heat to a simmer, cover and cook the chicken 12-15 minutes, until no longer pink. Remove the chicken from the broth, reserving the broth. Cool the chicken slightly and tear into fine shreds.

2. In a soup pot heat the oil over medium heat. Add the onion and garlic; saute 10 minutes. If the onions start to stick reduce the heat slightly and add a tablespoon of the reserved broth. Add the celery and saute 10 minutes.

3. Stir in the tomatoes, cinnamon, cumin and cayenne; simmer 15 minutes.

4. While the soup base is cooking combine 1 cup water and the couscous in a medium pan. Bring to a boil, cover and remove from the heat. Let sit 5 minutes. Stir with a fork to fluff.

5. Strain the reserved broth into the soup base, adding the apricots.

Simmer 10 minutes. Stir in the chicken, mint, lemon juice, salt and several grindings of pepper. Simmer 5 minutes.

6. Just before serving stir in the couscous, breaking up any lumps with your fingers.

Note: It is easiest to cut the dried apricots into a dice with a kitchen scissors.

Data per 4 servings: Calories 266, Protein 20g, Fat 6g, Carbohydrates 36g, Sodium 527mg, Saturated fat 2g, Monounsaturated fat 2g, Polyunsaturated fat 3g, Cholesterol 36mg.

Recipe developed by CeCe Sullivan of the Seattle Times.

Posted by Christie Aspegren, October 1995, Recipe Club.


Cuisine:
"Middle east"

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