Seasoned with the classic Moroccan spice ras el hanout and plenty of preserved lemons, and one of my favorite new condiments, caramelized tomatoes and onions, Moroccan Chicken Soup is a unique and tasty warming soup. Get the recipe at

Moroccan Chicken Soup

Note that the caramelized tomatoes and onions can be made a day or two ahead and kept in the fridge.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 generous servings
Author Karen Gibson


  • 6 boneless skinless chicken thighs, trimmed
  • 1 teaspoon + 1 tablespoon ras el hanout recipe below
  • 2 tablespoons olive or coconut oil
  • 1 teaspoon smoked paprika
  • 3 cloves garlic minced
  • 1 1/2 cups caramelized tomatoes and onions recipe here
  • 1/2 preserved lemon chopped (optional)
  • 3 cups chicken broth
  • 1/2 cup Israeli/pearl couscous
  • 1 tablespoon lemon juice optional if using preserved lemon
  • kosher salt


  • Prepare the caramelized tomatoes and onions as instructed here:
  • When then tomatoes and onions have finished caramelizing, season both sides of all of the chicken thighs with 1 teaspoon of the ras el hanout and a pinch of Kosher salt.
  • Heat 1 tablespoon oil in a roomy 4-5 quart Dutch oven or stock pot until shimmering. Place the chicken thighs in the oil and sear both sides (about 8 minutes). Remove from the both and set aside to cool.
  • Add the remaining oil to the pan and bring to a shimmer. Sprinkle the remaining 1 tablespoon of ras el hanout, smoked paprika, and garlic over the oil and stir to create a fragrant paste. This will just take a minute -- don't let the spices burn!
  • Add the tomatoes and onions to the soup pot, along with the preserved lemons and 1 cup of the chicken broth, and stir to combine thoroughly.
  • Slice or pull the chicken thighs into bite sized pieces and add to the soup pot, plus the remaining chicken broth and a big pinch of salt. Increase heat to medium-high and bring the soup to a light boil.
  • Add the couscous, and reduce heat to medium-low, retaining a gentle simmer. Cook for 10 minutes. If foam from the spices rises to the surface, skim off with a spoon. Add the lemon juice (optional), and taste the soup, adding more salt as necessary.