Moroccan · soup

Moroccan Chicken Soup

Moroccan Chicken Soup reads umami 6.2, salinity 4.7 and richness 4.4 on Palate's 0–10 flavor X-ray — a Moroccan soup, about 1 hr 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.7 / 10
• Sweet & Fruity — 1.5 / 10
• Sour & Bright — 0.0 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 6.2 · Salinity 4.7 · Richness 4.4 · Allium 3.7 · Earthy 2.7 · Warm Spice 2.7 · Nutty 2.1 · Herbaceous 2.1 · Sweetness 1.4 · Bitterness 1.4 · Floral 1.3 · Heat 1.3 · Smoke 0.9 · Fruity 0.5

What's in it (13)

• 2 tablespoons olive oil
• 3 (6 ounce) boneless skinless chicken breast halves or 18 ounces chicken tenders, cut into 1/2 to 3/4 inch cubes
• 1 medium onion, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• 1 teaspoon hot paprika (or 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne pepper)
• 5 cups chicken stock
• 2 medium zucchini
• 12 cup uncooked instant couscous
• 1 (16 ounce) can chickpeas, rinsed and drained
• salt
• fresh ground black pepper
• 8 sprigs cilantro, chopped

Time & effort: about 1 hr 22 min (33 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 256.7 kcal, 12.2 g protein, 1.5 g fat, 47.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Put the oil in a deep, heavy skillet over medium-high heat.
2. Add chicken to the skillet, raise the heat to high, and stir once or twice.
3. When chicken has browned, add the onion, cumin, ginger, and paprika.
4. Stir and cook for 1 minute.
5. Add the stock to the skillet and stir, scraping any bits from the bottom.
6. Cover and bring to a boil, about 2 minutes.
7. Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
8. When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
9. Add chickpeas to the skillet.
10. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
11. Season with salt and pepper to taste.
12. Stir cilantro into the soup, cook for 1 minute, and serve.

Dishes with a similar flavor shape

• Kafta (Spiced Ground Meat Skewers) — Lebanese
• Hoppin' John — Southern
• Greek-Style Beef Kofta Skewers — Greek
• Pyzy — Polish
• Leberknödelsuppe (Liver Dumpling Soup) — German

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.