Wednesday, 6 March 2013

Spicy Moroccan Chicken Soup

Recently I have been trying to kick up my spice levels in my diet,  especially with the addition of cayenne pepper and turmeric! Both are extremely powerful healing spices, both are extremely anti-inflamitory, one of natures most powerful sources of it. You can read more about the benefits of cayenne pepper HERE. This dish's spice level can be adjusted to each individual but the taste is fantastic! Give it a try and spice up your life :)

INGREDIENTS : ( Serves 3- 4)

- 3 Cups chicken stock
- 2 Large chicken breasts
- 1/4 Cup pitted green olives
- 1/2 Crown of broccoli ( I used broccolini in this recipe though)
- 1 Small yam
- 1/2 White onion
- 2 Hand fulls of baby spinach
- 1/4 Cup fresh cilantro chopped
- 1/4 Cup fresh parsley chopped
- 2 Garlic cloves
- 1 Inch of ginger grated
- 1 Fresh juice of lemon squeezed
- 1 TSP paprika
- 1 TSP cumin
- 1 TSP turmeric
- 1/2 TSP cinnamon
- 1/8 TSP cayenne pepper
- Salt and pepper to taste
- 1/4 cup olive oil


- In a large pot, add 1/4 cup olive oil, chop up onion and garlics and allow to simmer for a few minutes.
- Add in chicken stock and chopped up chickenpieces, bring the pot to a boil
- Chop up all of the veggies ( you can use other ones if you like!)
- Add in the yams first since they take longer to cook, cook for about 5 minutes until fork tender.
- Add all spices Paprika, Cumin, Turmeric, Cayenne, salt and pepper, and Lemon juice.
- Nearing the end add in the broccoli , spinach, Olives,  Parsley, Cilantro (leave a bit out for garnish if you like). 
- Bring to a simmer and cook for an additional 2- 3 minutes. 
- Serve with parsley and cilantro garnish, Enjoy!

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