One of my favorite easy dinner recipes is this Chicken Moroccan Soup by chef Sam Gugino from his book, Cooking to Beat the Clock.
This soup is quick and easy, and is a great ethnic dish and is a favorite of ours and guests.
2 tbsp olive oil
3 boneless, skinless chicken breasts
1 medium onion, about 8 oz.
1 tbsp ground cumin
1 tbsp ground ginger
1 tsp hot paprika or 3/4 tsp sweet paprika and 1/4 tsp cayenne pepper
5 C chicken stock
2 medium zucchini
1/2 cup instant couscous
1 16-oz can chickpeas
salt and freshly ground black pepper
8 sprigs cilantro (optional)
- Put the oil in a deep, pan over medium-high heat. Cut the chicken into 1/2″ cubes. Add to the pan, raise heat to high, stir.
- While the chicken browns, peel and quarter the onion & put in a food processor. Pulse until just chopped. Add the onion, cumin, ginger and paprika to the pan. Stir and cook for 1 min. Add the stock to the pan and stir with a wide wooden spoon, scraping any bits from the bottom. Cover and bring to a boil, about 2 min.
- Meanwhile, trim the zucchini and slice in half lengthwise. Then cut crosswise into 1/4″ half moons. When the soup comes to a boil, add the zucchini and the couscous to the pan, stir and cover.
- Open the can of chickpeas into a small colander, rinse and drain briefly. Add to the pan. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 min. Season with salt and pepper to taste. Chop the leaves from the cilantro sprigs. Stir into the soup, cook for 1 min, and serve in soup plates.
Feel free to share some of your favorite easy dinner recipes! I’m always on the look out 🙂