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Gallery Chicken Soup North African Style Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 medium carrots, peeled 2 whole chicken breasts, split, bone in, skin removed 1 leek, quartered lengthwise, washed 1 celery stalk, cut into 1-inch lengths 3 sprigs flat-leaf parsley 2 sprigs thyme 2 bay leaves 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3 whole canned tomatoes, drained, seeded, and quartered 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup diced butternut squash 1 cup quick-cooking couscous 1 jalapeno pepper, seeded and minced 1/3 cup finely chopped fresh cilantro leaves, plus sprigs for garnish 2 small zucchini, seeded and cut into 1/2-inch dice 1/2 cup cooked or canned chickpeas 2 limes, cut into wedges
Gallery Chicken Soup North African Style
Recipe Summary Servings: 8
Gallery
Chicken Soup North African Style
Chicken Soup North African Style
Chicken Soup North African Style
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 medium carrots, peeled 2 whole chicken breasts, split, bone in, skin removed 1 leek, quartered lengthwise, washed 1 celery stalk, cut into 1-inch lengths 3 sprigs flat-leaf parsley 2 sprigs thyme 2 bay leaves 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3 whole canned tomatoes, drained, seeded, and quartered 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup diced butternut squash 1 cup quick-cooking couscous 1 jalapeno pepper, seeded and minced 1/3 cup finely chopped fresh cilantro leaves, plus sprigs for garnish 2 small zucchini, seeded and cut into 1/2-inch dice 1/2 cup cooked or canned chickpeas 2 limes, cut into wedges
Directions
Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.
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All Reviews for Chicken Soup North African Style
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All Reviews for Chicken Soup North African Style
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
