Click here to find
out what the critics say about Beat the Clock. |
This has been one of the most popular recipes from my book
"Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes. "
I love the exotic smells and flavors of Moroccan cuisine. This dish
was inspired by my collaboration with chef Matthew Kenney - a real Moroccan food devotee -
on our book "Matthew Kenney’s Mediterranean Cooking." Serve it with
pocketless pita bread or other flatbread.
- 2 tablespoons olive oil
- Three, 6-ounce boneless, skinless chicken breast halves, or 18 ounces
chicken tenders
- 1 medium onion, about 8 ounces
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon hot paprika or 3/4 teaspoon sweet paprika and 1/4 teaspoon
cayenne pepper
- 5 cups chicken stock
- 2 medium zucchini, about 12 ounces
- 1/2 cup instant couscous
- One 16-ounce can chickpeas
- Salt and freshly ground black pepper
- 8 sprigs cilantro
- Put the oil in a deep heavy skillet over medium-high heat. Cut the
chicken into 1/2 to 3/4-inch cubes. Add the skillet, raise the heat to high, stir once or
twice.
- While the chicken browns, peel and quarter the onion and put in a
food processor. Pulse until just chopped. Or chop by hand. Add the onion, cumin, ginger,
and paprika to the skillet. Stir and cook for 1 minute. Add the stock to the skillet,
scraping any bits from the bottom with a wide wooden spoon. Cover and bring to a boil,
about 2 minutes.
- Meanwhile, trim the zucchini and slice in half lengthwise. Then cut
crosswise into 1/4-inch-wide half moons. When the soup comes to a boil, add the zucchini
and the couscous to the skillet, stir, and cover.
- Open the can of chickpeas into a small colander, rinse, and drain
briefly. Add to the skillet. Cover and let the soup return to a boil, then lower the heat
slightly so the soup simmers briskly for 4 minutes. Season with salt and pepper to taste.
Chop the leaves from the cilantro sprigs. Stir into the soup, cook for 1 minute and serve.
Serves 4
|
