← Nouns Cooking · Moroccan

Ingredients

• 300 g boneless chicken thighs, cut into 1 cm dice
• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 2 Carrot, finely diced
• 1 celery stick, finely diced
• 1 small turnip, finely diced
• 2 tbsp Tomato purée (paste)
• ½ tsp Ground turmeric
• ½ tsp Ground ginger
• ½ tsp Black pepper
• 1½ tsp Salt
• 3 tbsp parsley and coriander, finely chopped
• 2 l Water
• 2 Potato, peeled and diced
• 2 Courgette (zucchini), diced
• 80 g Fine wheat vermicelli (shaariya), broken up
• 1 Lemon, in wedges, to serve (optional)

Method

1. Heat the oil in a large pot over medium heat and cook the chicken and onion for 5 min, until the chicken turns white.
2. Add the carrots, celery, turnip, tomato paste, spices, salt and half the herbs and stir for 3 min. Pour in the water, bring to the boil, then partly cover and simmer for 20 min.
3. Add the potatoes and courgettes and simmer for 15 min more, until everything is tender and the chicken is cooked through (75°C / 165°F).
4. Stir in the vermicelli and cook for 5–8 min until soft, stirring so it does not clump. Add the rest of the herbs and thin with a little hot water if needed. Serve with lemon wedges.

Tips

• Vermicelli is wheat; use rice vermicelli or rice for a gluten-free soup.
• For a vegetarian chorba, skip the chicken and use vegetable stock instead of water.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc My Moroccan Food