North African Chicken Noodle Soup Food

CHICKEN SOUP NORTH AFRICAN STYLE

Steps:

• Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
• Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
• Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
• Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
• To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.

NORTH AFRICAN CHICKEN NOODLE SOUP

Steps:

• In a saucepan, bring broth and wine to a boil. Add the finely diced carrots and egg noodles and simmer for about 15 minutes.
• Stir in chicken, chopped parsley, cumin and pepper.
• In a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth.
• Add this egg mixture SLOWLY to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"); DO NOT BOIL.
• Salt to taste and serve.

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE

Steps:

• Heat oil in a large, heavy soup pot or stew pan.
• Add onion and saute over medium heat until golden.
• Add chicken, sprinkle with salt and pepper and saute 7 minutes.
• Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
• Skim foam from surface.
• Cover and simmer 45 minutes, skimming fat occasionally.
• Add squash and cook for 10 minutes or until zucchini and chicken are tender.
• In a separate saucepan, bring 4 cups water to a boil and add salt.
• Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
• Drain well.
• Rinse with cold water if cooking it ahead, and drain well.

NORTH AFRICAN SOUP (VEGETARIAN)

Steps:

• Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
• Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
• Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
• Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
• Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
• Adjust flavor by adding salt and pepper, if needed.
• Divide between 2 large bowls and garnish with cilantro or parsley.

NORTH AFRICAN CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

NORTH AFRICAN CHICKEN

Steps:

• Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
• Marinate the the chicken for two hours, refrigerated.
• Grill chicken 20 minutes or until juices run clear, basting with marinade.