Moroccan Chicken Soup with Saffron
- Total Time
The smoky-sweet taste of saffron gives this soup delicious flavor. It's an expensive spice, though, so use it in paella and bouillabaisse, too.
cooking spray1 spray(s)
uncooked onion(s)1 small, chopped
sweet red pepper(s)1 small, chopped
garlic clove(s)1 clove(s), medium, minced
uncooked boneless skinless chicken thigh(s)1 pound(s), cut into bite-size pieces
ground cinnamon¼ tsp
ground cumin⅛ tsp
table salt¼ tsp
black pepper¼ tsp
red pepper flakes⅛ tsp, crushed
canned tomatoes14 ½ oz, diced
fat free chicken broth1 ¼ cup(s)
uncooked Israeli couscous¼ cup(s), cooked
- Coat a medium nonstick pot with cooking spray. Add onion, red pepper and garlic; sauté, stirring frequently, for 5 minutes.
- Add chicken and brown lightly on both sides, about 4 minutes.
- Stir in saffron, cinnamon, cumin, salt, pepper and red pepper flakes; cook for 30 seconds.
- Stir in diced tomatoes, broth and cooked couscous. Simmer until chicken is cooked through, about 10 minutes. Yields about 1 1/4 cups per serving.