Recipe by loof
This tasty Moroccan soup is flavored with cumin and saffron and garnished with walnuts. From Food & Wine's Annual Cookbook 2011, submitted by Edmond Orsoni
Top Review by Debbie R.
I really enjoyed this. It was comfort food. I used boneless, skinless thighs. They were finished in only 10 minutes compared to 30 for the bone-in ones. I would have given this five stars, but DH wouldn't finish it. He wanted gravy over it. Uh, no. I served it over rice because I wanted to round out the meal and soak up every bit of the broth. This actually seemed pretty close to Iranian cuisine to me compared to North African, but whatever. It was a very good dinner. ZWT9
- 78.07 ml walnut halves
- 14.79 ml olive oil
- 8 chicken thighs (3 oz each, skinless and bone-in)
- 1 onion
- 2 garlic cloves
- 7.39 ml chopped fresh ginger
- 236.59 ml chicken broth
- 1.23 ml ground cumin
- 1 small pinch saffron thread
- 14.79 ml chopped cilantro
Directions See How It's Made
- Toast the walnuts in a 350 degree oven for about 8 minutes until fragrant. Let cool.
- Slice the onion thinly and mince the garlic.
- Heat the oil in a large deep skillet over medium-high heat. Salt and pepper the chicken and cook, turning once, until browned on both sides, about 8 minutes total. Transfer to a plate.
- Add the onion, garlic, and ginger to the skillet and cook over medium heat about 6 minutes, until onion is tender. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and safftron.
- Return the chicken and any juices that have accumulated on the plate to the skillet and bring to a simmer. Cover and cook over low heat for about 30 minutes, until chicken is cooked through. Transfer the chicken to 4 shallow bowls. Season the broth with salt and pepper and spoon it over the chicken in the bowls.
- Serve sprinkled with the toasted walnuts and chopped cilantro.