| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Moroccan |
Soup/stews, Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 2 |
lb |
Split chicken breasts, with skin and bones |
| 1 |
lb |
Chicken wings |
| 2 |
|
Spanish onions, coarsely chopped |
| 1 |
lg |
Carrot, coarsely chopped |
|
|
Small pinch of saffron, finely crushed |
| 1/2 |
ts |
Turmeric |
| 1/2 |
c |
Canned crushed tomatoes |
| 2 |
sm |
Cinnamon sticks (about 3 inches long) |
| 5 |
|
Cilantro bottoms (bottom 2 inches, with roots attached), rinsed |
| 1 |
ts |
Salt |
| 6 |
|
Peppercorns |
| 1 1/2 |
qt |
Water, or as needed |
| 9 |
tb |
Canned chick-peas |
| 1/2 |
c |
Peeled and diced acorn squash (1/2-inch dice) |
| 1 |
|
Carrot, peeled and cut into 1/4-inch-thick half moons |
| 1 |
md |
Parsnip, peeled and cut into 1/4-inch-thick half-moons |
| 1 |
sm |
Turnip, cut into 1/2-inch dice |
| 1 |
sm |
Zucchini, cut into 1/4-inch thick half-moons |
| 3/4 |
c |
Cooked couscous, chilled |
|
|
Cilantro leaves, as garnish |
INSTRUCTIONS
MOROCCAN CHICKEN STOCK
SOUP
1. To make stock, heat butter in a heavy-bottomed 3-quart saucepan. Add
chicken breasts and wings and cook over medium heat until golden, about 8
minutes. Remove chicken and set aside. Remove all but 1 T of fat from pan
and add onions, carrot, saffron, and turmeric. Cook over low heat until
onions are soft and translucent, about 25 minutes.
2. Add tomatoes and cook for 5 minutes. Add chicken and remaining stock
ingredients. Bring to a simmer and cook, skimming often, for 1 1/2 hours.
Remove chicken; strain stock through a fine sieve into a clean pot. Reserve
wings for another use. When breasts are cool enough to handle, discard skin
and pull meat off bones in medium shreds. Measure out 1 1/2 C; reserve
remaining chicken for another use. Cover and refrigerate.
3. Let stock cool slightly, then refrigerate, covered, overnight, or until
fat congeals on top. Remove with a large spoon and return stock to stove.
4. To make soup, bring stock to a simmer, add chick-peas and vegetables,
and cook until tender, about 10 minutes, adding chicken meat and couscous a
few minutes before serving. Garnish each serving with a few cilantro
leaves.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on
Feb 1, 1997.
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