Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Marrakesh Chicken Soup Add to ...

Spicy harissa paste is available at specialty grocery stores.

Follow us on Twitter: @GlobeFoodWine

Harissa sauce

1 tbsp harissa paste

1 tbsp water

2 tsp olive oil

2 tsp lemon juice

1/4 tsp sugar


6 cups chicken stock

1 tsp ground ginger

1 tsp turmeric

1 tsp ground cumin

1/2 tsp ground cinnamon

2 cups diced sweet potato

1 1/2 cups diced zucchini

1 1/2 cups diced white turnip

Salt and freshly ground pepper

1 poached chicken

1/2 cup Israeli couscous

2 tbsp chopped mint


Stir harissa sauce ingredients together. Season with salt. Set aside.

Bring stock to boil in a soup pot with all spices. Add vegetables and simmer 10 minutes, or until tender-crisp. Season with salt and pepper. Keep warm adding either chicken breasts or legs or both.

Cook couscous according to package directions. Stir into soup. Bring back to a boil then spoon into bowls. Garnish with fresh mint and harissa sauce.

Suggested Wine Pairings

The best option is Sherry, the classic soup accompaniment, be it bone-dry fino or richer Amontillado. You could also get by nicely with a dry gewürztraminer or dry riesling. – Beppi Crosariol

In the know

Most popular videos »


More from The Globe and Mail

Most popular