Moroccan Chicken Soup with Lemon-Apricot Couscous

Yes, I know, it’s that time of year when the days are getting shorter (heck we lost 16 minutes from last week until now……sunset tonight at 20:02!) and the evenings are definitely cooling down. This gorgeous soup, ready in 35 minutes, makes good use of left over chicken and will leave you feeling satiated and warmed. The cornucopia of ingredients are ready to tantalize all senses and have you and your family asking for more. Spices serve an important role in the flavoring food as well as being used for medicinal purposes. I can not begin to imagine what it would be like not to have spices in my pantry just sitting there waiting to be used at a moment’s notice. Couscous is a versatile pasta made of tiny grains of dough that are steamed. Couscous originated in Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It’s most common use is as a side in a stew or savory sauce (like the way rice is served in other cultures).

Makes 9 cups
recipe adapted from Cuisine At Home Specials
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2 cups diced onion
2 tablespoons olive oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 teaspoon each paprika and ground coriander
1/2 teaspoon each ground, cumin, cinnamon, and cardamom
1/4 teaspoon each ground turmeric, nutmeg, and red pepper flakes
1/2 cup dry white wine
4 cups chicken broth
3/4 lb. cooked chicken, shredded
15 oz. can chickpeas, drained and rinsed
14.5 oz. can diced tomatoes in juice
13.75 oz. can artichoke hearts, drained and quartered
1/4 cup kalamata olive, pitted and quartered
salt and freshly ground black pepper to taste
fresh cilantro (coriander) minced

Lemon-Apricot Couscous:
2 cups water
2 tablespoons honey
1 tablespoon olive oil
zest of 1 lemon
1 tablespoon fresh lemon juice
pinch of salt
1 cup dry instant couscous
1/4 cup diced dried apricots

Sauté onion in oil in a large pot over medium heat until onion is soft (5 min.). Add ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes, and cook 1 minute. Deglaze pot with wine, reduce until nearly evaporated, then stir in broth, chicken, chickpeas, tomatoes, artichokes, and olives. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Season soup with salt and pepper and top with minced cilantro.

For the couscous, boil water, honey, oil, zest, lemon juice, and salt in a saucepan. Remove pan from heat and stir in couscous and apricots; cover and let stand until water is absorbed, about 5 minutes. Fluff with a fork before serving.

The Culinary Chase’s Note: The excerpt below is taken from the book, “The Flavor Bible” and after tasting this soup, you’ll agree that all of these are definitely experienced.

FLAVOR = TASTE + MOUTHFEEL + AROMA + “THE X FACTOR”

• Taste = What is perceived by the taste buds

• Mouthfeel = What is perceived by the rest of the mouth

• Aroma = What is perceived by the nose

• “The X Factor” = What is perceived by the other senses – plus the heart, mind, and spirit.

By The Glass Wine Tasting Note: Soup and wine generally provides a liquid upon liquid dilemma that almost never works. However, in this case there is so much texture in the soup for the wine to latch on to that you can find a pleasing combination. A full-bodied Viognier with its combination of tropical fruit, floral and spice notes and mouth filling texture is the perfect compliment to this exotic dish. Condrieu is the classic French Viognier appellation but exciting, less expensive versions are coming out of California’s Central Coast and South Africa.