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Moroccan Chicken Soup With Apricot

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Ingredients

Adjust Servings:
2 cups diced onions
2 tablespoons extra virgin olive oil
2 tablespoons fresh minced gingerroot
1 tablespoon minced garlic
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1/2 cup good dry white wine
4 cups low sodium chicken broth

Nutritional information

274.1
Calories
59 g
Calories From Fat
6.6 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
315.3 mg
Sodium
45.1 g
Carbs
8.6 g
Dietary Fiber
9.2 g
Sugars
9.3 g
Protein
3464g
Serving Size

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Moroccan Chicken Soup With Apricot

Features:
    Cuisine:

    This recipe is from a 2009 Cuisine at home eRecipe. I made it last night for the first time and wondered why I waited so long. Easy and delicious! I have sent this on to several friends, the perfect dish for the cooler weather.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Moroccan Chicken Soup With Apricot Couscous, From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, such as coriander, cumin, cinnamon and cardamon Here we made Apricot Couscous, to serve on top The numbers are not low but you are getting a whole and very filling meal! The couscous also makes a nice side dish for chicken, fish or lamb Make the couscous while making the soup CuisineAtHome com – June 2009, This recipe is from a 2009 Cuisine at home eRecipe I made it last night for the first time and wondered why I waited so long Easy and delicious! I have sent this on to several friends, the perfect dish for the cooler weather , This was prepared at a cooking class I attended, and wow, IS it full of flavor The mixture of spices doesn’t exactly clean out your sinuses (it’s not that spicy hot) but it’s a great combo of flavors The instructor made a small mound of couscous in the middle of a wide bowl and carefully spooned the soup around the edge With the cilantro and almonds on top, it was really a pretty soup to serve Worth making


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    Steps

    1
    Done

    Soup:.

    2
    Done

    Saut Onion in Oil in a Large Pot Over Medium Heat Until Onion Is Soft, 5 Minutes.

    3
    Done

    Add Gingerroot, Garlic, Paprika, Coriander, Cumin, Cinnamon, Cardamom, Turmeric, Nutmeg, and Pepper Flakes.

    4
    Done

    Cook 1 Minute.

    5
    Done

    Deglaze Pot With Wine, Reduce Until Liquid Is Nearly Evaporated.

    6
    Done

    Stir in Broth, Chicken, Chickpeas, Tomatoes, Artichoke Hearts, and Olives.

    7
    Done

    Bring to a Boil.

    8
    Done

    Reduce Heat to Medium-Low; Simmer Soup For 10 Minutes.

    9
    Done

    Season With Salt and Pepper.

    10
    Done

    Garnish Soup With Cilantro and Almonds.

    11
    Done

    Serve With Apricot Couscous and E N J O Y!

    12
    Done

    Apricot Couscous:.

    13
    Done

    Bring Water Honey, Oil, Lemon Juice, Zest and Salt to a Boil in a Saucepan.

    14
    Done

    Remove from Heat.

    15
    Done

    Stir in Couscous and Apricots: Cover and Let Stand Until Water Is Absorbed, About 5 Minutes.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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