Cayenne Moroccan Chicken Soup Recipes

Steps:

• Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
• Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

Steps:

• 1. Add the olive oil to a large pot heated over medium-high heat until hot. Stir in the onion and saute until softened and starting to color, 2 to 3 minutes. Stir in the garlic. 2. Stir in the carrots, celery, garbanzos, tomatoes, chicken, bay leaves, basil, curry powder,and cinnamon. Add one half teaspoon of salt and pepper. Stir for a few minutes to heat the vegetables. 3. Stir in the cracked wheat or orzo and the broth and bring to a boil over medium high heat, stirring frequently. 4. Reduce the heat to a simmer and cook, loosely covered, until vegetables are tender, about 15 minutes. Taste and adjust the seasoning as desired; add more broth for a thinner soup if desired.

Steps:

• Put the oil in a deep, heavy skillet over medium-high heat.
• Add chicken to the skillet, raise the heat to high, and stir once or twice.
• When chicken has browned, add the onion, cumin, ginger, and paprika.
• Stir and cook for 1 minute.
• Add the stock to the skillet and stir, scraping any bits from the bottom.
• Cover and bring to a boil, about 2 minutes.
• Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
• When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
• Add chickpeas 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.
• Stir cilantro into the soup, cook for 1 minute, and serve.

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
• Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
• Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.