Wednesday, December 28, 2011
Moroccan Spiced Chicken Soup
I know I didn't list amounts above, that is because you should feel free to use as much or as little of the ingredients as you like. Here is the step by step pictorial of what I did:
1/2 teaspoon Curry Powder
1/4 teaspoon Ground Turmeric
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Oregano
1/4 teaspoon Cayenne Pepper
Once all the spices are added, stir to coat the veggies.
Bake at 350 for one hour or until cooked through. When pieced with a knife, the juices should run clear.
Not pictured is fresh ginger that I trimmed the skin off of, then rubbed over a zester until I had about a tablespoon of freshly grated ginger. Add this to the soup, it adds a wonderful spice!