MOROCCAN CHICKEN AND COUSCOUS SUP FOR THE SOUP KITCHEN ENJOY DAN:

   MOROCCAN CHICKEN AND COUSCOUS SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

7-pounds skinless boneless chicken thighs

4 cups chicken broth

4-tablespoons butter

2 tablespoons vegetable oil

2 onions, chopped

2 tablespoon Moroccan seasoning (recipe to follow)

22-cups chicken stock

1 (48 Oz) can diced tomatoes

1 pumpkin, cut, seeded, and cut into cubes

1/4-lemon juice

10-cups couscous

DIRECTIONS: (preheat oven to 350 F)

1.    On a prepared large baking dish add 10 cups chicken broth couscous and thighs.

2.    Bake in preheated oven for 1 hour.

3.    Heat butter and oil in a stock pot over medium-high heat and when sizzling.

4.    Add onion, and carrots and sauté for 5 minutes.

5.    Stir Moroccan seasoning, and stir in the stock and tomatoes.

6.    Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender.

7.    Add lemon juice and simmer for 5 more minutes.

8.    Remove chicken and couscous from the oven and let cool

9.    Once cool cut chicken thighs into bite-size pieces.

10. Add chicken pieces and couscous to the stock pot and simmer for 20 minutes.

MOROCCCAN SEASONING:

1 teaspoon EACH ground cumin, ground ginger curry powder and salt.

1/2-teaspoon EACH black pepper, ground cinnamon, ground coriander, cayenne pepper, ground allspice, turmeric and smoked paprika

1/4-teaspoons ground cloves

DIRECTIONS:

Whisk together all ingredients in a bowl until well combined.

ENJOY DAN:                            BON-APPETITE!!