Prep 15 mins
Cook 40 mins
I've been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood.about.com. I would definitely use cilantro rather than parsley -- unless you're one of those people who genetically doesn't like the stuff!
- 5 -6 ounces cooked chicken, diced
- 2 tablespoons butter
- 1 medium onions or 2 leeks, chopped
- 2 garlic cloves, finely chopped
- 1 large zucchini, chopped (set aside)
- 2 medium carrots, peeled and diced
- 1 -2 celery, stalks with leaves, diced
- 4 tablespoons parsley (or combine both) or 4 tablespoons cilantro, chopped (or combine both)
- 1⁄4 cup uncooked rice
- 3 cups chicken broth or 3 cups stock
- 3 cups water
- 1 1⁄2 teaspoons salt (or to taste)
- 1 teaspoon ginger
- 3⁄4 teaspoon turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper (or black pepper to taste)
- 3 saffron threads, crushed (optional)
- In a 3 quart. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
- Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.