Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------MOROCCAN CHICKEN STOCK------------------------
1 tb Unsalted butter
2 lb Split chicken breasts, with
-skin and bones
1 lb Chicken wings
2 Spanish onions, coarsely
-chopped
1 lg Carrot, coarsely chopped
Small pinch of saffron,
-finely crushed
1/2 ts Turmeric
1/2 c Canned crushed tomatoes
2 sm Cinnamon sticks (about 3
-inches long)
5 Cilantro bottoms (bottom 2
-inches, with roots
-attached), rinsed
1 ts Salt
6 Peppercorns
1 1/2 qt Water, or as needed

----------------------------SOUP---------------------------------
9 tb Canned chick-peas
1/2 c Peeled and diced acorn
-squash (1/2-inch dice)
1 Carrot, peeled and cut
-into 1/4-inch-thick half
-moons
1 md Parsnip, peeled and cut into
-1/4-inch-thick half-moons
1 sm Turnip, cut into 1/2-inch
-dice
1 sm Zucchini, cut into 1/4-inch
-thick half-moons
3/4 c Cooked couscous, chilled
Cilantro leaves, as garnish

1. To make stock, heat butter in a heavy-bottomed 3-quart saucepan.
Add chicken breasts and wings and cook over medium heat until golden,
about 8 minutes. Remove chicken and set aside. Remove all but 1 T of
fat from pan and add onions, carrot, saffron, and turmeric. Cook over
low heat until onions are soft and translucent, about 25 minutes.

2. Add tomatoes and cook for 5 minutes. Add chicken and remaining
stock ingredients. Bring to a simmer and cook, skimming often, for 1
1/2 hours. Remove chicken; strain stock through a fine sieve into a
clean pot. Reserve wings for another use. When breasts are cool
enough to handle, discard skin and pull meat off bones in medium
shreds. Measure out 1 1/2 C; reserve remaining chicken for another
use. Cover and refrigerate.

3. Let stock cool slightly, then refrigerate, covered, overnight, or
until fat congeals on top. Remove with a large spoon and return stock
to stove.

4. To make soup, bring stock to a simmer, add chick-peas and
vegetables, and cook until tender, about 10 minutes, adding chicken
meat and couscous a few minutes before serving. Garnish each serving
with a few cilantro leaves.

Martha Stewart Living/Feb. March/94 Scanned fixed by Di and Gary

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