MOROCCAN CHICKEN AND VEGETABLE SOUP
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
- Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.
MOROCCAN CHICKEN SOUP
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook carrots, bell pepper and garlic in oil about 3 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in remaining ingredients except chicken and cilantro. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken; simmer 5 minutes longer or until carrots are tender. Sprinkle individual servings with cilantro.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 0 g
MOROCCAN-STYLE ROAST CHICKEN
Provided by Kelsey Bunker
Categories Chicken Roast Dinner Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position rack in bottom third of oven; preheat to 400°F. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.
- Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.
LEFTOVER ROAST CHICKEN SOUP
A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.
Provided by Nikki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
- Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 32.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 22.4 mg, Sugar 2.9 g
MOROCCAN CHICKEN SOUP
This is from America's Test Kitchen, "The Best Simple Recipes". The contrast of textures in this is great. It's important that you use garam masala that is fresh and flavorful (or use fresh spices in any of the recipes here on Zaar to make it from scratch). Use zucchini that are less than 8 inches for best results.
Provided by Debbie R.
Categories Low Cholesterol
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the chicken. Shred meat into bite-sized pieces.
- Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds.
- Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
- Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.
Nutrition Facts : Calories 520.6, Fat 12.3, SaturatedFat 2.6, Cholesterol 63, Sodium 690.5, Carbohydrate 65, Fiber 11, Sugar 5.4, Protein 38.9
MOROCCAN CHICKEN SOUP (LEFT OVER ROAST CHICKEN)
Delicious, warming flavours - perfect autumn/winter soup. I tend to buy a larger chicken than we need for our Sunday roast, to make sure there is plenty of left over chicken to make this healthy and low fat soup for weekday lunches or a hearty midweek family dinner.
Provided by blueypie
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Gently fry the onion in a pan with a little oil until translucent. Add garlic and fry for another minute or two.
- Add Harissa paste, roughly tear up the roast chicken and add to the pan with the butternut squash and apricots. Add 1 pint of chicken stock and the chopped tomatoes.
- Leave to simmer for 15 mins and add the drained chickpeas. Add more stock if the soup is getting too thick.
- Leave to simmer for another 10 mins until the squash and apricots are soft.
- Taste to check if more seasoning is required.
- Serve in a bowl with freshly chopped coriander sprinkled on top.
MOROCCAN PEACH ROASTED CHICKEN
A true crowd pleaser, this sweet chicken is very juicy and goes very well with white rice. I have modified it from an original Djedjad recipe which calls for apricots.
Provided by Simone
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
- Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
- Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 19.1 g, Cholesterol 129.5 mg, Fat 34.9 g, Fiber 0.9 g, Protein 42.9 g, SaturatedFat 8 g, Sodium 603.5 mg, Sugar 17.6 g
MOROCCAN CHICKEN SOUP
Make and share this Moroccan Chicken Soup recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the oil in a deep, heavy skillet over medium-high heat.
- Add chicken to the skillet, raise the heat to high, and stir once or twice.
- When chicken has browned, add the onion, cumin, ginger, and paprika.
- Stir and cook for 1 minute.
- Add the stock to the skillet and stir, scraping any bits from the bottom.
- Cover and bring to a boil, about 2 minutes.
- Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
- When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
- Add chickpeas to the skillet.
- Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
- Season with salt and pepper to taste.
- Stir cilantro into the soup, cook for 1 minute, and serve.
Nutrition Facts : Calories 564.5, Fat 14.1, SaturatedFat 2.6, Cholesterol 83, Sodium 869.1, Carbohydrate 61.1, Fiber 8.2, Sugar 7.8, Protein 47.4
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