Oct 25, 2007

Moroccan Chicken Soup




This beautiful bright colored souped is perfect for those chilly days to not only warm your but to warm the soul with its exotic flavors. This is my go to soup when anyone is feeling under the weather. The mix of chicken and spices will soon clear up any sickness. Be careful with the harissa using it to your taste as it is very hot.

5 cups chicken stock
2 tablespoons olive oil
3-4 boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
2 teaspoons harissa or paprika
Salt and pepper to taste
2 medium zucchinis, peeled and sliced
1/2 cup couscous
1 (16 ounce) can of chickpeas

1. In an 8-inch skillet on medium heat sauté onions with olive oil until golden. Next, in a stock pan add chicken stock, chicken, onions, cumin, ginger, harissa, or paprika, salt and pepper, zucchinis, couscous and chickpeas. Bring to boil then cover pot and reduce to low for forty-five minutes.