Recipe: Spicy North African-Style Chicken Soup

SPICY NORTH AFRICAN-STYLE CHICKEN SOUP

2 teaspoons olive oil
3 cups coarsely chopped red onion
2 large cloves garlic, minced
6 cups chicken broth, divided use
1 cup water
2 skinless chicken breast halves
2 large celery stalk, thinly sliced
1/2 cup finely chopped fresh parsley
1 (16 ounce) can tomato
1 (3 inch long) stick cinnamon
2 large bay leaves
3/4 teaspoon dried marjoram
1 teaspoon dried thyme
1/8 teaspoon ground cloves
3/4 teaspoon black pepper
1/2 cup brown rice
dash cayenne pepper

In large pot, combine olive oil, onion, garlic, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, about 5 or 6 minutes or until onion is tender.

Add remaining stock, water, chicken, celery, and parsley; then add tomatoes, breaking them up with a large spoon. Add cinnamon stick, bay leaves, marjoram, thyme, ground cloves, cayenne, and black pepper. Stir to mix well. Bring mixture to boil. Lower heat, cover, and simmer about 35 to 40 minutes or until mixture is tender.

With a slotted spoon, remove chicken and reserve in a medium sized bowl. Remove cinnamon stick and bay leaves and discard. With a large, shallow spoon, skim fat from top of soup and discard. Bring soup to boil. Stir in rice. Lower heat and simmer an additional 40 to 45 minutes or until rice is tender.

Meanwhile, cut chicken into bite size pieces.

When rice is tender, return chicken to pot and simmer an additional 2 to 3 minutes.

Servings: 7
Source: One Pot Meals