Moroccan Chicken Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3		Boneless skinless chicken breast halves - (abt 6 oz ea
		Or 18 oz chicken tenders)
1		Onion - (abt 8 oz) (medium)
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Ground ginger
1 teaspoon	5ml	Hot paprika
		(or 3/4 tspn sweet paprika
		And 1/4 tspn cayenne pepper)
5 cups	1185ml	Chicken stock
2 cups	474ml	Zucchini - (abt 12 oz) (medium)
1/2 cup	118ml	Instant couscous
1		Chickpeas - (16 oz)
		Salt - to taste
		Freshly ground black pepper - to taste
8		Cilantro sprigs

Recipe Instructions

Put the oil in a deep, heavy skillet over medium-high heat. Cut the chicken into 1/2- to 3/4-inch cubes. Add to the skillet, raise the heat to high, and stir once or twice.

While the chicken browns, peel and quarter the onion and put in a food processor. Pulse until just chopped. Add the onion, cumin, ginger, and paprika to the skillet. Stir and cook for 1 minute. Add the stock to the skillet and stir with a wide wooden spoon, scraping any bits from the bottom. Cover and bring to a boil, about 2 minutes.

Meanwhile, trim the zucchini 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 and the couscous to the skillet, stir, and cover.

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 cilantro sprigs. Stir into the soup, cook for 1 minute, and serve in soup plates.

This recipe yields 4 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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