Note that the caramelized tomatoes and onions can be made a day or two ahead and kept in the fridge.
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Servings 4generous servings
6bonelessskinless chicken thighs, trimmed
1teaspoon+ 1 tablespoon ras el hanoutrecipe below
2tablespoonsolive or coconut oil
1 1/2cupscaramelized tomatoes and onionsrecipe here
1/2preserved lemonchopped (optional)
1tablespoonlemon juiceoptional if using preserved lemon
Prepare the caramelized tomatoes and onions as instructed here: https://soupaddict.com/2016/11/caramelized-tomatoes-onions-yum-yum/
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.
Moroccan Chicken Soup was originally published on https://soupaddict.com/2016/11/moroccan-chicken-soup/