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recipebook3Delicious Moroccan Chicken Soup Recipe accompanied with Moroccan couscous. Alternatively surround with vegetables for a colourful and appetizing treat. Appreciate our Moroccan Chicken Soup recipe.

You will need

  • 3 tbsp olive oil
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 4 carrots chopped
  • 4 leeks
  • 1 small pumpkin cubed
  • 2 courgettes chopped
  • 2 ltr chicken stock
  • 400 g chopped tinned tomatoes
  • 1 zest of lemon
  • a handful of fresh coriander
  • 4 tbsp sweet paprika
  • 1 tbsp curry powder
  • 1 tbsp cumin powder
  • 4 bay leaves
  • 2 cloves
  • ½ tsp cayenne pepper
  • 1 tbsp salt
  • 350 g chick peas
  • salt and pepper
  • 1 sauce pot
  • 1 small bowl
  • 1 spoon
  • 1 large saucepan
  • 1 wooden spoon
  • 1 ladle
  • 1 fork
  • 1 tray

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

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.

Serve this delicious meal with couscous as an accompaniment.


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