How To Cook Moroccan Chicken Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers protein, while canned beans are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa is a protein-rich alternative, while split peas are economical.

Prepare the lemon zest by boiling it in a small pan for 2 to 3 minutes and drain.

Make the Moroccan seasoning mix by adding paprika, cumin powder, curry powder, cayenne pepper, and cloves into a bowl and mix thoroughly, then add the lemon zest and bay leaf.

Heat the olive oil in a large saucepan on very high heat, season with salt and pepper, and cook all the chicken pieces until golden on all sides for about three minutes each side, then set aside.

Add the carrots and leeks to the same pan, reduce the heat to medium, and cook for another 5 minutes.

Add the Moroccan spice mix with salt to the pan and stir until well incorporated, then return the chicken pieces to the pan.

Add the chicken stock, chickpeas, and chopped tomatoes, bring to a boil while stirring, then reduce the heat to a simmer for an hour.

Stir in the courgettes and pumpkin, and cook gently for another 20 minutes until all the vegetables are thoroughly cooked.

Garnish and serve one piece of chicken thigh and one drumstick on a plate per person with a few pieces of each vegetable surrounding it, sprinkle some coriander on top.

Cooking Techniques

Equipment Needed

Spice Level: