What Morocco Tastes Like by Furqan Khan 3-201
Morocco tastes like some food that is Arabic. It also tastes like food with Berber influence. Morocco tastes like soup with Arabic chicken and spices.
MOROCCAN CHICKEN SOUP
Makes 6 servings.
large pot with lid
1 tablespoon sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
16 ounces (454 g) boneless, skinless chicken breast, cut into 1/2-inch strips
1 tablespoon extra-virgin olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 teaspoon saffron threads, crushed (optional)
1/4 teaspoon cayenne pepper
1 cinnamon stick
6 cups (~1.4 liters) homemade chicken stock or reduced-sodium broth
6 ounces (~170 g) peeled diced butternut squash
4 ounces (113 g) white mushrooms, diced
2 carrots, grated
2 tablespoon lemon juice
1/4 cup chopped fresh mint (or parsley)
1. Combine the paprika, cumin, and coriander. Place cut chicken strips in the medium bowl and toss with 1 tablespoon of the spice mixture.
2. Heat the olive oil in the pot over medium heat. Add the chicken and cook until browned, about 3 to 4 minutes. Transfer to a plate.
3. Add the onions and garlic to the pot and cook, stirring, until softened, about 5 minutes. Add the saffron, cayenne, cinnamon stick, and the rest of the spice mixture. Cook, stirring, for 1 minute.
4. Add the broth, squash, and the chicken. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
5. Add the mushrooms and carrot and simmer until the vegetables are tender and the chicken is cooked through, about 5 minutes. Discard the cinnamon stick. Stir in the lemon juice. Ladle the soup into bowl and garnish with the mint.