Category: Recipe

Soup Recipe – Moroccan-Inspired Chicken Soup: Saffron, Spices, and Couscous Make a Rich, Hearty Soup Exotic

This soup, though it requires a lot of steps, is fairly easy to make. If you are unfamiliar with the Moroccan staples used in the soup, just substitute with the mentioned ingredients. If you do not access to ras el hanout, which is a Moroccan spice blend that literally translates to “head of the shop” and refers to the best spice blend a merchant has to offer, substitute with a pinch each of the following ground spices and blend together into the flour to season the chicken: ground cumin, ground ginger, ground coriander, ground cardamom, ground turmeric, ground nutmeg, ground clove, and ground black pepper.

The flavor will be less complex than a full ras el hanout blend, but the spices will enhance the flavor of the chicken and the broth. You can also rub a small amount of harissa paste, which is a spicy chili paste, onto the chicken instead, if it is available. Moroccan cooking relies a lot on spices and preserved citrus to add a distinctive flavor to its dishes. Adjust the spice level to suit your personal tastes.

two sauces topped with seeds

Ingredients for Moroccan Chicken Soup

  • 2 tablespoons olive oil
  • 1 tablespoon of smen (Moroccan clarified butter) or butter
  • 1 onion, finely chopped
  • 2 boneless and skinless chicken breasts, quartered
  • 1/4 cup flour, to dust the breasts
  • 1/2 teaspoon ras el hanout (or optional spice blend) to season chicken
  • 2 medium carrots, peeled and cut into 1 inch pieces
  • 1 parsnip, cut into 1 inch pieces
  • 6 cups chicken stock
  • 1 4-inch cinnamon stick
  • 1/2 teaspoon paprika
  • a generous pinch of saffron
  • a few small pieces of preserved lemon rind, optional
  • 2 egg yolks
  • 1 tablespoon preserved lemon juice (or regular lemon juice if no preserved lemon)
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped mint
  • 5 ounces couscous
  • salt and pepper to taste

Directions for Moroccan Chicken Soup

  1. Heat the oil and smen (or butter) in a large dutch oven or stock pot over medium heat.
  2. Fry the onion for 3 or 4 minutes until softened.
  3. Mix flour, ras el hanout, and salt and pepper together on a plate and dust the chicken pieces.
  4. Fry the chicken until browned, careful not to tear the flesh.
  5. Remove the chicken from the pot and reserve. Add the carrots and the parsnip to the pot and reduce the heat to medium low.
  6. Cook the vegetables for a few minutes, stirring often.
  7. Return the chicken to the pan, add the stock, cinnamon stick, paprika, and preserved lemon. Season with salt and pepper (and additional ras el hanout if desired).
  8. Bring the soup to a boil, cover, and let simmer for about an hour. The vegetables should be very tender.
  9. To prepare the saffron, add it to two tablespoons of boiling water and mix.
  10. In a separate bowl, whisk the egg yolks with the lemon juice and add parsley and mint.
  11. When the saffron is cooled, stir it into the egg mixture.
  12. After the soup has simmered, remove the chicken breasts from

Corn and Crab Leftovers-What Not to Waste: Fast and Simple Recipes for Butter, Sauce and Stock

The traditions of summer eating usually include a barbeque of some sort and eating lots of fresh seafood. And nothing is fresher in the summer than sun-kissed corn on the cob to accompany a stack of ribs or a platter of crabs. But once the feasting is over, it never fails that there is always a pile of crab shells and leftover meat pickings, plus a stack of cobs and corn husks. Rather than throwing them out, or putting them in the compost pile, turn those leftovers into new and delicious uses that can add a subtle touch of summer into any dish.

orange crab on focus photography

Crab Butter

Crab-infused butter is a delicious condiment for sandwiches, or to mix in with pasta or soups. And of course, it’s perfect to dip in those extra crab claws.

Using the remaining crab shells, break them up into smaller pieces, either by hand or with a meat tenderizer (watch for flying flakes!). While breaking these up, have one stick of butter* resting on the counter to bring to room temperature, or for approximately 20 minutes until slightly soft but not runny. Add the butter in to a mixer and slowly begin to churn. When softened and somewhat creamy, add in the shell bits and continue to mix at a low speed until the shells flakes are combined well with the butter.

Take the mixture and cool overnight, or about 6 hours. Then slowly clarify the crab shell and butter mixture, which will allow for straining out the shell pieces. Then let the crab-infused butter cool in the refrigerator.

*Depending on the amount of leftover crab shells, it may be necessary to adjust the amount of butter used.


Crab Sauce

A light sauce that’s a tasty companion for crudités or as a spread on crackers.


2 tbs white wine vinegar

1 cup mayonnaise

1 tbs Dijon mustard

2 tbs lemon juice

3 minced garlic cloves

2 scallion, diced (white and light green parts only)

1 tsp soy sauce

¾ cup of flaked crab meat (do not use lump crab meat)

Salt and Pepper to taste

In a large bowl, mix together the vinegar and mayonnaise. Once combined, add the mustard, garlic, scallions and lemon juice. Stir well. Then add in the soy sauce and crab meat. Season well with salt and pepper.

Golden Corn Stock

Corn stock is an easy broth to make with leftover corn on the cob and is a tasty substitute to using chicken broth or water in corn-based soups. It’s fine to use corn on the cob that’s already been eaten, if washed thoroughly. Otherwise, using fresh ears of corn, simply remove the corn kernels with a sharp knife in a downward motion and save for another use.


8-10 ears of cobs, husks and silk included, rinsed

10 cups of water

To begin, rinse the cobs, husks and corn silk in cold water and discard any brown pieces of husk or silk. Then cut corn pieces into smaller chunks, approximately 2-3 …

Soup Recipe – Corn Chowder: An Easy Chowder Recipe for the Fall and Winter

This easy corn chowder recipe needs bacon, ham, milk and good cream corn to produce its signature flavor. Try to let it simmer for as long as you can–the extent to which each ingredient mixes with the rest depends on the amount of time you allow it to soak. If you want leftovers, you can refrigerate this soup for up to a week.

bowl of vegetable soup

Soup Recipe – Corn Chowder


  • 1 large vidalia onion
  • 6 slices bacon
  • 3 thick slices of ham
  • 1 can kernel corn, 28 oz.
  • 2 cans creamed corn (24 oz. total)
  • 1 cup chicken broth
  • ½ cup milk
  • Salt and pepper to taste


  1. Peel and chop onion. For a stronger flavor, cut the onion finely—this releases its juices into the chowder.
  2. Cut bacon and ham into ½ inch-long chunks. Place in a large soup pot and cook on medium heat for 3-4 minutes.
  3. Add onion to pot. Saute bacon, ham and onion mixture for an additional 5 minutes.
  4. Add creamed corn and kernel corn. Stir.
  5. Turn heat to low and simmer for ten minutes, stirring regularly.
  6. Add chicken broth; simmer for an additional 5-10 minutes.
  7. Add salt and pepper to taste.
  8. Add milk and let simmer for five minutes. Serve hot.

Tips for the Perfect Corn Chowder

  • While stirring, run your wooden spoon over the bottom of the pan. This keeps corn from sticking to the surface and prevents the soup from developing a burnt flavor.
  • Use a generous portion of pepper. This mimics other chowders, such as clam chowder, and gives the soup a richer taste and a speckled color.
  • Consider replacing the milk with half-and-half or heavy cream. This thickens the soup and binds the cream corn to the rest of the ingredients.
  • Make your own chicken broth. This provides a stronger flavor than store-bought broth and has less sodium to boot.
  • Consider sautéing the onion before you add it to the soup. This releases caramelized sugars that provide extra sweetness.
  • Replace the salt with seasoned salt or Old Bay. Normally used for seafood, these spices add a zesty touch to a hearty dish.
  • Sprinkle a small amount of cheddar cheese on the soup before serving. This mimics the gooey covering of French Onion soup.
  • Consider using freshly shucked corn instead of canned kernel corn. Though this sacrifices the juices of the can, the kernels themselves are tastier.
  • Add seasoned salt or Old bay to the soup before serving. Normally used for seafood, these spices add a touch of zest to an already hearty dish.
Theme: Overlay by Kaira