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> Recipes > Moroccan Chicken Soup
MOROCCAN CHICKEN SOUPVisit The Healthy Living Bookshelf:
Ingredients18 ounces (510g) boned and skinned chicken breasts, (3 breast halves) cut into 1-inch (2.5cm) pieces 1 Tbsp olive oil, (15mL) 1 1/2 cups (270g) onion, chopped 1/2 Tbsp (4g) cumin 1/2 Tbsp (4g) ginger 3/4 tsp (1g) paprika 1/4 tsp (1g) cayenne pepper 1/8 tsp (1g) black pepper 5 cups (1L) chicken broth 3 cups (420g) zucchini, sliced into half moon shapes 1/2 cup (100g) couscous, uncooked 1 1/4 cups (230g) garbanzo beans, canned, (one 16-ounce can), rinsed and drained 2 Tbsp (5g) Cilantro, chopped  DirectionsIn a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque. Add onion to chicken, sauté for 1- 2 minutes. Add cumin, ginger, paprika, cayenne and pepper to chicken. Pour in broth, cover and bring to a boil for one minute. Add zucchini, couscous and garbanzo beans to pot, cover and simmer for 5 minutes. Add fresh cilantro to soup. Remove from heat and let sit for 5 minutes before serving. |
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