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Cayenne Restaurant in Los Angeles serves this spiced Moroccan Chicken Soup. / Kirk McKoy/Los Angeles Times
Written by Noelle Carter | Los Angeles Times (MCT)
Dear SOS: The Moroccan Chicken Soup at Cayenne Restaurant on Beverly Boulevard in Los Angeles is absolutely delicious and unlike any other chicken soup I’ve ever had. It is so good that I find it takes great effort for me to order anything else from the menu. Can you get the recipe?
Melinda Siegel, Los Angeles
Dear Melinda: Cayenne was happy to share its recipe for this delicately spiced soup, which we’ve adapted here.
Cayenne’s Moroccan Chicken Soup
Serves 6
1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, diced
1 stalk celery, diced
1 cooked boneless and skinless chicken breast, diced (about 2 cups)
1 cup cooked garbanzo beans
1/3 cup diced tomato
2 bay leaves
1 teaspoon basil
½ teaspoon curry powder
½ teaspoon cinnamon
Salt and pepper to taste
¼ cup cracked wheat No. 1 (fine grind)
4 to 5 cups chicken broth, more if desired
Instructions: Add the oil to a large pot heated over medium-high heat until hot. Stir in the onion and saute until softened and starting to color, 2 to 3 minutes. Stir in the garlic.
Stir in the carrots, celery, chicken, garbanzo beans, tomato, bay leaves, basil, curry powder and cinnamon. Season with ½ teaspoon each of salt and pepper. Stir for a few minutes to warm the vegetables.
Stir in the cracked wheat and 4 cups broth, and bring to a boil over medium-high heat, stirring frequently.
Reduce the heat to a simmer and cook, loosely covered, until the vegetables are tender, about 15 minutes, stirring occasionally.
Taste and adjust the seasoning as desired; we added an additional ¾ teaspoon salt (seasoning will vary depending on the chicken broth used and personal taste). The soup may be a bit thick; add more broth to thin if desired.
This makes about 1½ quarts soup.
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