Chicken Soup North African Style Recipes

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.

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.

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.

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.