Lunch / Dinner
Moroccan Chicken Soup
This Moroccan chicken 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!
Sauté onions in oil in a large pot over medium heat until onion is soft, 5 minutes. Add ginger, 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.
Top soup with cilantro and almonds and serve with Apricot Couscous.
Add garlic, ginger, and spices to onions 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.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 442mg 18%
Carbs 23g 7%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.