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!
- 141.74-170.09 g cooked chicken, diced
- 29.58 ml 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
- 59.16 ml parsley (or combine both) or 59.16 ml cilantro, chopped (or combine both)
- 59.14 ml uncooked rice
- 709.77 ml chicken broth or 709.77 ml stock
- 709.77 ml water
- 7.39 ml salt (or to taste)
- 4.92 ml ginger
- 3.69 ml turmeric
- 2.46 ml ground cinnamon
- 0.59 ml 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.