Couscous soup with seven vegetables-martha stewart living
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 2 | pounds | Split chicken breasts, with skin and bones |
| 1 | pounds | Chicken wings |
| 2 | Spanish onions, coarsely chopped | |
| 1 | large | Carrot, coarsely chopped |
| Small pinch of saffron, finely crushed | ||
| ½ | teaspoon | Turmeric |
| ½ | cup | Canned crushed tomatoes |
| 2 | smalls | Cinnamon sticks (about 3 inches long) |
| 5 | Cilantro bottoms (bottom 2 inches, with roots attached), rinsed | |
| 1 | teaspoon | Salt |
| 6 | Peppercorns | |
| 1½ | quart | Water, or as needed |
| 9 | tablespoons | Canned chick-peas |
| ½ | cup | Peeled and diced acorn squash (1/2-inch dice) |
| 1 | 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 |
| Cilantro leaves, as garnish | ||
Directions
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 Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@...> on Feb 1, 1997.