Moroccan Chicken Soup Recipe
Number of servings - 6-8
Water - 8 cups
Whole chicken - 3 1/2 lb. (rinsed, dried excess fat trimmed)
Olive oil - 1 tbsp
Onion - 1 pc (peeled and finely chopped)
Red bell pepper - 1 pc. (seeded and finely diced)
Celery - 2 stalks (finely chopped)
Carrot - 2 pcs. (peeled and diced)
Ground coriander - 2 tsp
Ground cumin - 2 tsp
Bay leaf - 1 pc.
Pearl barley - 1/2 cup
Canned chickpeas - 28 oz (drained and rinsed)
Chilli sauce to taste
Salt and ground black pepper to taste
Heat olive oil in a large saucepan. Add onion, bell pepper, celery and carrots. Saute for 5 minutes. Add ground coriander, cumin and bay leaf. Fry, stirring, for 1 minute.
Add barley, chicken (breast-side down) and cold water to saucepan. Cover and bring to a boil. Reduce heat to low. Simmer, covered, for 60 minutes until ready.
Remove saucepan from the heat. Let stand covered for 20-30 minutes. Take out chicken, discard skin and bones. Shred chicken meat.
Return saucepan to heat. Cover, bring to boil and reduce the heat. Add chicken meat and canned chickpeas. Simmer for 5 minutes. Salt and pepper to taste.
Pour cooked soup in bowls, sprinkle with chilli sauce and garnish with herbs to taste.
Ready in: 110 minutes.
Amount per serving - 462 Kcal, Protein - 45.20g, Fats - 17.30g, Carbs - 28g
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