Print
Email
Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 x boneless skinless chicken breast halves (abt 6 ounce ea or possibly 18 ounce chicken tenders)
- 1 med onion - (abt 8 ounce)
- 1 Tbsp. grnd cumin
- 1 Tbsp. grnd ginger
- 1 tsp warm paprika
- Â Â (or possibly 3/4 tspn sweet paprika and 1/4 tspn cayenne pepper)
- 5 c. chicken stock
- 2 med zucchini - (abt 12 ounce)
- 1/2 c. instant couscous
- 1 can chickpeas - (16 ounce)
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- 8 x cilantro sprigs
Directions
- Put the oil in a deep, heavy skillet over medium-high heat. Cut the chicken into 1/2- to 3/4-inch cubes. Add in to the skillet, raise the heat to high, and stir once or possibly twice.
- While the chicken browns, peel and quarter the onion and put in a food processor. Pulse till just minced. Add in the onion, cumin, ginger, and paprika to the skillet. Stir and cook for 1 minute. Add in 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 min.
- 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 in 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 in to the skillet. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 min. 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.
- Comments: I love the exotic smells and flavors of Moroccan cuisine. This dish was inspired by my collaboration with chef Matthew Kenney - a real Moroccan food devotee - on our book Matthew Kenney's Mediterranean Cooking. Serve it with pocketless pita bread or possibly other flatbread.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 596g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 84 | 23% |
| Total Fat 9.59g | 12% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 20mg | 7% |
| Sodium 844mg | 35% |
| Potassium 911mg | 26% |
| Total Carbs 50.84g | 14% |
| Dietary Fiber 9.3g | 31% |
| Sugars 2.83g | 2% |
| Protein 21.22g | 34% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
