Thursday, October 27, 2011

Healthy Soup and Salad Challenge: Moroccan Chicken Soup


I've been meaning to make Moroccan Chicken Soup for awhile. So this challenge was the perfect opportunity for me to try to come up with a good recipe for it. 

Here is my recipe: 

2 teaspoon oil
1 onion diced (or 1 cup frozen chopped onions)
1 pound chicken 
1/2 teaspoon cayenne 
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon nutmeg
1 large squash chopped
2 zucchinis chopped
3 small tomatoes diced
3 carrots sliced
1 can of chickpeas
1 cup of water
chicken stock



It starts with left over chicken and stock from our roast last night.


These are the spices I joined together to make the Moroccan spice blend.


And then I have the chopped up vegetables and a can of chick peas.


It starts off with a drizzle of oil and about 1 cup of onions. I cheat and use frozen onions because I can't stand to chop onions. My eyes just water up too much. The idea here is to sweat the onions rather than sauté them.



Then add the chicken and spices. You cook this for only about 2 minutes, just to cook the spices into the meat.


Next add the stock, vegetables, and chickpeas. Also add about 1 cup of water at this point too. Cook it for about an hour with the lid on.


When it was all done I took half of the soup and blended it because I don't like really large chunks of veggies, but I like some to give it texture. Once your return the blended soup to the pot and mix it all together, I like to serve it with some couscous. You can just put some uncooked couscous at the bottom of the bowl, and as it cools down enough to eat it cooks the couscous in the yummy soup.
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