Sunday supper, simple, warm and hearty. And the aromas are to die for….
Moroccan Chicken Soup recipe
I made the yogurt sauce by blending a few shakes of turmeric, chopped garlic, cinammon and nutmeg into it and drizzling it over the soup. Then a few chopped spring onions over the top.
Serving: 4
INGREDIENTS
2 tablespoons olive oil
Three, 6-ounce boneless, skinless chicken breast halves, or 18 ounces chicken tenders
1 medium onion, about 8 ounces
1 tablespoon ground cumin
1 tablespoon ground ginger1 tablespoon ground cinammon
1 teaspoon hot paprika or 3/4 teaspoon sweet paprika and 1/4 teaspoon cayenne pepper
5 cups chicken stock
Tin of chopped tomatoes
2 medium courgettes, about 12 ounces
One 16-ounce can chickpeasA handful of sultanas
Salt and freshly ground black pepper
8 sprigs cilantro
DIRECTIONS
1) Put the oil in a deep heavy skillet over medium-high heat. cut the chicken into strips. Add to the skillet, raise the heat to high, stir once or twice.2) While the chicken browns, peel and quarter the onion and chop. Add the onion, cumin, ginger, cinammon and paprika to the skillet. Stir and cook for 1 minute. Add the stock and tinned tomatoes to the skillet, scraping any bits from the bottom with a wide wooden spoon. Cover and bring to a boil, about 2 minutes.
3) Meanwhile, trim the courgettes 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 to the pot, 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 coriander. Stir into the soup, cook for 1 minute and serve with the yogurt sauce drizzled over it.
