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Moroccan Couscous (Soup) with Chicken
Ingredients
- 6-8 chicken legs or thighs
- 1 big onion-chopped
- 1 medium green cabbage-cut into big chunks
- 2 big carrots-peeled and cut into 3-4
- 1 big green zucchini-cut into 4-6 big slices
- 1 medium yellow squash-cut into 4-6 big slices
- 3 celery stalks-cut into chunks
- 1 medium potato-cut into 4
- 1 can of drained and washed garbanzo beans
- ½ medium pumpkin-cut into medium chunks
- 1 celery root or turnip-cut into medium chunks
- 1 big juicy tomato- chopped
- 1 jalapeno- cut into 2 (optional)
- 1-2 tsp pink Himalayan salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp ginger powder
- 1 Tbsp turmeric
- 1 Tbsp paprika
- 1 tsp cinnamon4 Tbsp olive oil
This dish is a celebration of colors and flavors. Very comforting, satisfying and so delicious. My mom makes it very often and my kids are always looking forward to it. Perfect for a big crowd.
Instructions
1). Place the oil in the pot and start sauteing the onions until translucent, about 2 minutes. Add the chicken skin side down and sear until golden brown. Take out and place on a plate. Add the chopped tomato and mix for a minute. Add all the spices, mix for a minute and add 2-3 cups of water.
2). Start adding the vegetables in this order: the idea is that the hardest ones are on the bottom and the softest on top. Carrots, cabbage, potato, celery root, pumpkin, zucchini, squash, chicken or meat, garbanzo beans.
3). Add some more water to the point that it reaches the vegetables but NOT covering them. Bring to a boil and slightly cover and cook for an hour and a half. Take into consideration that the vegetables releases its own liquids so don’t be afraid if you think that some more water is needed. You can always add later on. Better to put less than more.
4). Serve on a bed of couscous.
