Moroccan inspired lemon chicken soup with chickpeas, rice, turmeric, and cumin. Delicious!
1 Coat the chicken pieces with the spices: Whisk the salt, turmeric, cumin, and black pepper together in a medium bowl. Add the chicken pieces and toss with the spices to coat.
2 Brown the chicken in olive oil: Heat olive oil in a large, thick-bottomed soup pot on medium high. Add the chicken pieces and brown lightly on all sides, 5-7 minutes total. Remove chicken to a bowl and set aside.
3 Sauté onions, celery, garlic, ginger: Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more.
4 Add chicken, stock, bay leaves, lemon zest strips, then simmer: Add the chicken pieces back to the pot. Add the stock, bay leaves, lemon zest strips. Bring to a simmer and simmer for 15 minutes.
5 Add rice, chickpeas, lemon juice, simmer: Add the rice, chickpeas, and lemon juice. Bring to a simmer and cook for 20 minutes, until the rice is cooked through.
6 Add salt pepper to taste: Remove bay leaves and lemon peel strips. Add salt and pepper to taste. Garnish with cilantro or parsley to serve.
There is one at the top that I can see but not "https://lh3.googleusercontent.com/f_BCG5YYWCbzV7BKKxryh2MFAu88-xk7ged6rIddZVNNF8P6Hr9j5qpRLhC58okweA... "
Based on the long link I'm not sure if it is an image from her Google Photos or a search result. I'm guessing though that she took the picture and if it's in her Google photos, we wouldn't see the image though she will since she has permission to her own album. Just a guess though.
Mark
EX Community Manager
Oh well
I'll fry that fish later
Guess what I'm cooking this weekend? Ty Jackie. This sounds delicious! This will also lend its way as vegetarian too by omitting the chicken and replacing the stock with vegetable broth. I plan to try that also. The herbs and spices along with the lemon ....yum yum!
It is very good. I ate it for breakfast lunch and dinner. I only had to add more pepper. Perfect Meal