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Рецепт Moroccan Chicken Soup
by Global Cookbook

Moroccan Chicken Soup
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Ингредиенты

  • 2 Tbsp. extra virgin olive oil
  • 3 x boneless skinless chicken breast halves (abt 6 ounce ea or possibly 18 ounce chicken tenders)
  • 1 med onion - (abt 8 ounce)
  • 1 Tbsp. grnd cumin
  • 1 Tbsp. grnd ginger
  • 1 tsp warm paprika
  •     (or possibly 3/4 tspn sweet paprika and 1/4 tspn cayenne pepper)
  • 5 c. chicken stock
  • 2 med zucchini - (abt 12 ounce)
  • 1/2 c. instant couscous
  • 1 can chickpeas - (16 ounce)
  •     Salt to taste
  •     Freshly grnd black pepper to taste
  • 8 x cilantro sprigs

Инструкции

  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 in to the skillet, raise the heat to high, and stir once or possibly twice.
  2. While the chicken browns, peel and quarter the onion and put in a food processor. Pulse till just minced. Add in the onion, cumin, ginger, and paprika to the skillet. Stir and cook for 1 minute. Add in 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 min.
  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 in 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 in to the skillet. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 min. 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.
  5. This recipe yields 4 servings.
  6. Comments: 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 possibly other flatbread.