Moroccan Chicken Soup
I love the exotic smells and flavors of Moroccan cuisine. This dish was inspired by my collaboration with chef Matthew Kenney--a real Moroccan food devotee--on our book Matthew Kenney's Mediterranean Cooking. Serve it with pocketless pita bread or other flatbread.
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breast halves, about 6 ounces each, 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. 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, and stir once or twice.
2. While the chicken browns, peel and quarter the onion and put in a food processor. Pulse until just chopped. Add the onion, cumin, ginger, and paprika to the skillet. Stir and cook for 1 minute. Add the stock to the skillet and stir with a wide wooden spoon, scraping any bits from the bottom. 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 in soup plates.
This recipe is from the book Cooking to Beat the Clock by Sam Gugino.