Moroccan Chicken Soup

Temp AI Image - Moroccan Chicken Soup

Moroccan Chicken Soup (Pressure Cooker/Instant Pot)

Ingredients:

• 4 lbs (1.8 kg) whole chicken

• 2 tablespoons (30 ml) olive oil

• 2 medium yellow onions, finely chopped

• 1/2 teaspoon (2.5 ml) ground cumin

• 1/2 teaspoon (2.5 ml) paprika

• 1/2 teaspoon (2.5 ml) harissa (or 1/4 teaspoon cayenne pepper)

• 2 medium tomatoes

• 1 tablespoon (15 ml) tomato paste

• 1 teaspoon (5 ml) sugar

• 1 cinnamon stick

• Salt and pepper, to taste

• 1/2 cup (120 ml) couscous

• 2 tablespoons (30 ml) parsley, finely chopped

• 1 tablespoon (15 ml) cilantro, finely chopped

• 2 teaspoons (10 ml) mint, finely chopped

Instructions:

1. Cook the Chicken: Place the whole chicken in your pressure cooker or Instant Pot. Add enough water to cover the chicken, then cook under pressure according to your device’s instructions (about 30 minutes for an Instant Pot).

2. Prepare the Broth: Once the chicken is cooked, strain the broth and set it aside. Separate the meat from the bones, shred the chicken with forks, and return it to the broth.

3. Prepare the Aromatics: In a skillet, heat the olive oil over medium heat. Sauté the onions until soft, then add the cumin, paprika, and harissa (or cayenne). Stir until fragrant, about 2 minutes, then add this mixture to the broth.

4. Add the Tomatoes: Cut the tomatoes in half and remove the seeds. Grate the flesh into the broth, discarding the skins. Stir in the tomato paste, sugar, and cinnamon stick.

5. Simmer the Soup: Season the broth with salt and pepper. Simmer the soup on low heat for 60 minutes, allowing the flavors to meld.

6. Add the Final Ingredients: Stir in the couscous, parsley, cilantro, and mint. Continue to simmer for another 20 minutes until the couscous is tender.

7. Serve: Remove the cinnamon stick before serving. Ladle the soup into bowls and garnish with extra herbs if desired. Enjoy your warm, aromatic Moroccan chicken soup!