THE SOUP KITCHEN GOT IN SOME CHICKEN THIGHS SO SOUP ENJOY DAN:

CHICKEN GIANNI SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

15 pounds chicken thighs

1/4-cup olive oil

1 bottle white wine

20 cups chicken broth

5 spring fresh rosemary

1/4-cup dried sage

1 tablespoon kosher salt

1 tablespoon black pepper

1 tablespoon nutmeg

3 cinnamon sticks

2 tablespoons EACH cumin, smoky paprika and cayenne

8 garlic cloves, minced

1 thumb size fresh ginger, chopped

1/4-cup Italian seasoning

4 bell peppers, julienned

7 carrots, diced

6 onions, sliced

1 (16 Oz) package whole mushrooms cut into quarters

5 cups couscous

1 teaspoon turmeric

 

DIRECTIONS:       (PRE-HEAT OVEN TO 400 DEGREES)

 

 

1.   Marinate the chicken in the wine, half the rosemary and sage for 1 hour.

2.   In pre-heated oven add the chicken thighs on a baking sheet and bake for 45 minutes.

3.   Remove and let cool, when cool separate the meat from the bones.

4.   In a stock-pot add oil over medium-high heat.

5.   Add all vegetables and sauté for 15 minutes.

6.   Add stock and all spices, couscous and chicken meat.

7.   Bring to a boil and then simmer for 1-1/2-hours.

 

       ENJOY DAN:                                   BON-APPETITE!!