Hamdi Saidani Jamie Oliver’s Moroccan Chicken Soup is one of the best jamie oliver recipes ever. This spicy Moroccan Chicken Soup is made with chicken, couscous, chickpeas, and a blend of spices. It takes about 50 minutes to finish cooking and can serve about 4 people. You can also add other vegetables such as sweet potato, lentils, or butternut squash. Please don’t forget to leave feedback about this Jamie Oliver recipe.
Moroccan Chicken Soup Ingredients
- 500g of boneless, skinless chicken thighs, cut into 2.5 cm pieces
- 3 cups of hot-cooked couscous
- 425g of chickpeas, washed and dried
- 1 tablespoon of flour
- 1 teaspoon of ground coriander
- 1 teaspoon of sweet red pepper
- ½ teaspoon of salt
- ½ teaspoon of ground cinnamon
- 2 medium onions, sliced
- 3 cloves of garlic, mashed
- 1 tablespoon of olive oil
- 850g of mashed tomatoes
- 1 and a half cups of water
- ½ cup of raisins
- ⅓ cup of small olives, pitted
- ¼ cup of fresh coriander
How To Make Moroccan Chicken Soup
- In a bowl, mix the chicken pieces with flour, coriander, sweet pepper, salt, and cinnamon. Set this aside for about 10 minutes to let the flavors meld.
- In a pot, heat the olive oil over medium heat. Add the onions and garlic and cook for about 5 minutes, or until they become tender.
- Add the chicken pieces to the pot and cook for about 5-7 minutes, or until they are slightly browned.
- Add the mashed tomatoes, chickpeas, water, raisins, and olives to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, covered, for about 10 minutes or until the chicken is tender. Remember to stir occasionally.
- Finally, add the couscous to the pot and stir it into the soup. Let it cook for about 5 minutes, or until the couscous is tender. Sprinkle the soup with fresh coriander just before serving.
How To Make Moroccan Chicken Soup In Slow Cooker
To make Moroccan Chicken Soup in a slow cooker, first, mix the chicken with spices and flour, then add them to the slow cooker along with oil, onions, garlic, tomatoes, chickpeas, water, raisins, and olives. Cook on low for 6-8 hours. Add couscous and coriander 15 minutes before serving.
Moroccan Chicken Soup Variations
- Add Lentil: To make Moroccan Chicken Lentil Soup, add about 1 cup of lentils to the pot after adding the chicken and before adding the water.
- Add Butternut Squash: For a Moroccan Chicken Butternut Squash Soup, add about 2 cups of cubed butternut squash to the pot after adding the chicken and before adding the water.
- Add Sweet Potato: To make Moroccan Chicken Sweet Potato Soup, add about 2 cups of cubed sweet potato to the pot after adding the chicken and before adding the water.
- Spicy Version: For spicy Moroccan Chicken Soup, add 1-2 teaspoons of chili powder or a diced jalapeno to the pot at the same time as the chicken.
What To Serve With Moroccan Chicken Soup
Serve this spicy jamie oliver moroccan chicken soup with Courgette Gratin, Vegetarian Cottage Pie or Chicken Liver Pate.
How Long Does Moroccan Chicken Soup Last In The Fridge
Properly stored, Moroccan Chicken Soup can last in the fridge for about 3-4 days. Simply let it cool, then transfer it to an airtight container and place it in the fridge.
Can I Freeze Moroccan Chicken Soup
Yes, Moroccan Chicken Soup freezes well and can last about 2-3 months when frozen. To freeze it correctly, let the soup cool, place it in freezer-safe containers or heavy-duty freezer bags, then place it in the freezer.
To thaw, simply leave it overnight in the fridge. It should be defrosted by the next morning.
How To Reheat Moroccan Chicken Soup
The best way to reheat Moroccan Chicken Soup is on the stovetop over medium heat for about 10-15 minutes, stirring occasionally.
Alternatively, you can reheat it in the microwave for about 2-3 minutes, stirring halfway through to ensure even heating.
Moroccan Chicken Soup Nutrition Facts
- Calories 202.5
- Total Fat 3.3g
- Saturated Fat 1.3g
- Cholesterol 19.1mg
- Sodium 1117.2mg
- Potassium 7682mg
- Total Carbohydrate 32.7g
- Dietary Fiber 5.9g
- Sugars 1.8g
- Protein 11.6g
Try More Recipes:
- Moroccan Fish Tagine
- Chicken Liver Pasta
- Chicken Liver Pate
- Slow Cooker Lamb Tagine
- Neck Of Lamb Recipes
Jamie Oliver Moroccan Chicken Soup
Description
Jamie Oliver’s Moroccan Chicken Soup is one of the best Moroccan recipes ever. This spicy Moroccan Chicken Soup is made with chicken, couscous, chickpeas, and a blend of spices. It takes about 50 minutes to finish cooking and can serve about 4 people. You can also add other vegetables such as sweet potato, lentils, or butternut squash.
Jamie Oliver Moroccan Chicken Soup Ingredients
How To Make Jamie Oliver Moroccan Chicken Soup
- In a bowl, mix the chicken pieces with flour, coriander, sweet pepper, salt, and cinnamon. Set this aside for about 10 minutes to let the flavors meld.
- In a pot, heat the olive oil over medium heat. Add the onions and garlic and cook for about 5 minutes, or until they become tender.
- Add the chicken pieces to the pot and cook for about 5-7 minutes, or until they are slightly browned.
- Add the mashed tomatoes, chickpeas, water, raisins, and olives to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, covered, for about 10 minutes or until the chicken is tender. Remember to stir occasionally.
- Finally, add the couscous to the pot and stir it into the soup. Let it cook for about 5 minutes, or until the couscous is tender. Sprinkle the soup with fresh coriander just before serving.
Notes
- Add Lentil: To make Moroccan Chicken Lentil Soup, add about 1 cup of lentils to the pot after adding the chicken and before adding the water.
- Add Butternut Squash: For a Moroccan Chicken Butternut Squash Soup, add about 2 cups of cubed butternut squash to the pot after adding the chicken and before adding the water.
- Add Sweet Potato: To make Moroccan Chicken Sweet Potato Soup, add about 2 cups of cubed sweet potato to the pot after adding the chicken and before adding the water.
- Spicy Version: For spicy Moroccan Chicken Soup, add 1-2 teaspoons of chili powder or a diced jalapeno to the pot at the same time as the chicken.
