Cayenne Moroccan Chicken Soup Recipes

CAYENNE MOROCCAN CHICKEN SOUP

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.

MOROCCAN CHICKEN AND COUSCOUS SOUP

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.