Monday, December 27, 2010
Heating Things Up
Here in RI, like most of the Northeast, we got at least 18 inches of snow yesterday. I know our house is probably buried in Jersey, too, and I feel a tiny bit sorry for our upstairs neighbor having to do the shoveling alone. Not so sorry, since I wouldn't be much help anyway, but a little bit bad. Bad enough that I'll probably make him some cookies when we get back. Me, I'm so over cookies.
I'm over sugar actually. It's a blasphenous thing to say, but after two weeks of non stop sugar, I have to call it quits for a while. Luckily massive snow drifts and a long morning of snowman making lies in my future, so the motivation to make spicy pots of toasty soup is fresh. This one is perfect for defrosting snowpeople after sledding, fort building, or whatever else you have planned while digging out from the blizzard today, if you must.
Martha's Chicken Soup, North African Style
adapted from The Martha Stewart Living Cookbook
3 whole bone in chicken breasts, split, skin removed
3 medium carrots
1 medium white onion
2 celery stalks
3 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 quarts water
2 tsp. kosher salt
1 medium butternut squash
1 tsp. ground ginger
1/2 tsp. red pepper flakes
1 1/2 tsp. ground cumin
freshly ground black pepper
1 14.5 oz. can diced tomatoes
1 15 oz. can chick peas, drained and rinsed
2 cups cooked couscous or brown rice
Cilantro and lime wedges for garnish
Slice onion and one of the carrots in half, place in a stock pot. Add chicken, celery, and water. Add parsley, thyme, bay leaves, and 1 tsp. salt. Bring to a boil, reduce heat and simmer uncovered for one hour.
Remove chicken and shred, set aside. Strain broth to remove all solids and return back to the pot. Dice remaining carrots and the butternut squash and add to the stock Stir in ginger, red pepper, cumin and tomatoes. Bring to a boil and reduce heat. Simmer until vegetables are tender, about 15 minutes. Add chicken, chick peas, and rice or couscous and stir. Season with additional salt and black pepper to taste. Serve with cilantro and lime wedges.
This post is linked to:
Hearth and Soul
Hunk of Meat Monday