How To Make Moroccan Chicken Soup

 

It's the cold season again and this could only mean one thing. Time to roll out our soup recipes and prepare hot servings of water-based meals to our friends and families! However soups can be pretty boring for the palate. How often have you seen soups skipped in meals? Quite often right? You can't really blame the many who do set soups aside, the usual blend of chicken and ho-hum spices has made what used to be a special dish bland.

How can we avoid making bland soups then? Here's a secret - give it a twist. Not all dishes need to be elaborately prepared and laboriously cooked. Even the most appetizing dishes in sophisticated French Restaurant London circles are done with this little cooking gem in mind - a twist can go a long way. Yes, ordinary dishes can be made extraordinary thanks to a small addition or twist in its base ingredients. Soup making for instance, can be converted to a special affair with a small twist, in this case Moroccan spices! Giving your soup a moroccan twist can add the needed zest to your dish. Hit play on the video and find out how!

 

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Step 1:
Prepare the lemon zest
Bring the lemon zest to boil in a small pan for 2-3 minutes and then drain.
Step 2:
Make the spice mix
Make the Moroccan seasoning mix by adding the paprika, cumin powder, curry powder, cayenne pepper and cloves into a bowl. Ensure this is mixed thoroughly. Then add the lemon zest and bay leaf.
Step 3:
Get started
Heat the oil in a large saucepan on very high heat. Cook all the chicken pieces until golden on all sides, about 3 minutes per side. Season with salt and pepper and put them aside for now.
Step 4:
Add the vegetables
Add the carrots and leek to the same pan. Reduce the heat to medium and cook for another five minutes.
Step 5:
Add the spices
Add in the Moroccan spice mix with the salt. Stir till well incorporated and you can smell the aroma!
Step 6:
Cook the chicken
Return the chicken pieces to the pan and then add the stock, chick peas and tomatoes purée. Bring this to a boil whilst stirring then reduce the heat to simmer for an hour.
Step 7:
Cook the final ingredients
Stir in the pumpkin and courgettes and cook gently for another 20 minutes, until all the vegetables are thoroughly cooked.
Step 8:
Garnish the meal and serve
Place one piece of chicken thigh and one drumstick on a plate per person, with a few pieces of each of the vegetables surrounding it, making a colourful presentation. Sprinkle some of the coriander on top, to add the final touch.