Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Unsalted butter |
2 pounds | Split chicken breasts, with skin and bones |
1 pounds | Chicken wings |
2 \N | Spanish onions, coarsely chopped |
1 large | Carrot, coarsely chopped |
\N \N | Small pinch of saffron, finely crushed |
½ teaspoon | Turmeric |
½ cup | Canned crushed tomatoes |
2 smalls | Cinnamon sticks (about 3 inches long) |
5 \N | Cilantro bottoms (bottom 2 inches, with roots attached), rinsed |
1 teaspoon | Salt |
6 \N | Peppercorns |
1½ quart | Water, or as needed |
9 tablespoons | Canned chick-peas |
½ cup | Peeled and diced acorn squash (1/2-inch dice) |
1 \N | Carrot, peeled and cut into 1/4-inch-thick half moons |
1 medium | Parsnip, peeled and cut into 1/4-inch-thick half-moons |
1 small | Turnip, cut into 1/2-inch dice |
1 small | Zucchini, cut into 1/4-inch thick half-moons |
¾ cup | Cooked couscous, chilled |
\N \N | Cilantro leaves, as garnish |
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 1½ 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 ½ 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