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Moroccan Chicken Soup

Soup:
1/4 c butter
1 lb chicken breast cut into thin strips
1 onion chopped
2 garlic cloves crushed
1 1/2 tsp flour
1 Tbsp Pinch 'n Rub Harissa Blend
4 cups chicken broth
1 - 14 oz can of chopped tomatoes
1 - 14 oz an of chickpeas drained and rinsed
Sea salt and ground black pepper
Lemon wedges to serve with soup

Butter:
1/4 cup softened butter
2 Tbsp chopped fresh cilantro (or 2 tsp Spice & Tea Co. dried cilantro)
2 garlic cloves crushed
1 tsp Pinch 'n Rub ground cumin
1 tsp Pinch 'n Rub red chili pepper flakes
1 pinch of Pinch 'n Rub saffron threads
1 tsp on Pinch 'n Rub sweet smoked paprika
fresh lemon zest from 1/2 a lemon
1 cup dried bread crumbs

Directions for Soup: 
Sauté chicken strips in butter over medium heat for 4 - 6 minutes. Add in onion and garlic and sauté 3 - 4 minutes until softened but not brown. Stir in the flour and stir constantly just until starting to slightly brown.

Add the Harissa and gradually stir in the chicken broth. Add the tomatoes and chickpeas. Cover and let simmer 25 minutes. Serve with lemon wedges and if desired, Charmoula Butter.

Directions for Butter: 
Mix all charmoula ingredients until well blended. Form into 4-6 small balls. Serve on top of soup.

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