Soup

Moroccan Chicken and Saffron Soup is for Soup.

Moroccan Chicken and Saffron Soup takes 45 minutes to prepare.

Moroccan Chicken and Saffron Soup takes 40 minutes to cook.

Moroccan Chicken and Saffron Soup makes 8 servings.

The ingredients for Moroccan Chicken and Saffron Soup are:

1 ? tbsp garlic oil
1 medium white onion, diced
? lb boneless, skinless chicken thighs, cut into bite size pieces
1 large red or orange bell pepper, diced
1 medium zucchini, diced
4 cloves garlic, minced
? tsp crushed saffron
? tsp ground turmeric
? tsp cinnamon
? tsp cumin
? tsp paprika
pinch ground cardamom
? tsp coarse-ground black pepper
pinch red pepper flakes
? tsp Kosher salt
19 oz canned no-salt-added chickpeas, drained and rinsed
3 ? cups (one 29-oz can) no-salt-added diced tomatoes
1 cup no-salt-added chicken broth
3/4 cup uncooked whole wheat Israeli couscous

Here is how you make Moroccan Chicken and Saffron Soup:

Heat oil in a heavy pot or Dutch oven. Add onion and cook, stirring, for 5-10 minutes or until beginning to turn golden.Add chicken and brown all over, then add pepper, zucchini and garlic and cook until vegetables begin to soften.Stir in spices and salt until fragrant, then add the chickpeas, tomatoes, broth and couscous. Simmer until chicken and couscous are cooked through, about 25 minutes.Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Moroccan Chicken and Saffron Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 209.0

• Total Fat: 5.2 g
• Cholesterol: 21.3 mg
• Sodium: 608.9 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 6.4 g
• Protein: 12.5 g

The dietary needs meet for Moroccan Chicken and Saffron Soup is Lactose Free