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Lunch / Dinner

Moroccan Chicken Soup

This Moroccan-style soup reflects many of the bold spices used in North Africa, such as coriander, cumin, cinnamon, and cardamom. Couscous is traditionally served on the side; here a scoop of Apricot Couscous is served on top!

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Ingredients

Instructions

Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes. Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes. Cook 1 minute.

Deglaze pot with wine, reduce until liquid is nearly evaporated. Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives. Bring to a boil. Reduce heat to medium-low; simmer soup for 10 minutes. Season with salt and pepper.

Garnish soup with cilantro and almonds. Serve with Apricot Couscous.

Add garlic, gingerroot, and spices to onion and sauté briefly to bring out the flavors of the spices.

Add garlic, gingerroot, and spices to onion and sauté briefly to bring out the flavors of the spices.

Canned artichoke hearts in water are best for this recipe. Marinated varieties will give the soup an off flavor.

Canned artichoke hearts in water are best for this recipe. Marinated varieties will give the soup an off flavor.

Nutritional Facts

Tags: Make Ahead, Lunch, Dinner, Soup, Quick & Easy

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