Chorba al-Khadra bil Djej wa Roz or Chicken Soup with Rice and Vegetables

Chorba al-Khadra bil Djej wa Roz is a light soup that can be eaten any time of the year. It is made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Whenever a recipe says to add cinnamon to something that is not sweet, I cringe.  I have found that if I use a pinch to start of with, then the cinnamon flavor will not overpower the dish. A one inch piece of cinnamon stick brings a wonderful flavor to many dish's. Don't be afraid to expand your palate by not trying new things.  Who knows, maybe you will find a new favorite dish to impress your family and guests.  

Ingredients:

 2 cups of cooked chicken, diced

 2-4 tbs butter or ghee

 1 medium onion or 2 leeks, chopped

 2 cloves garlic, minced

 1 large zucchini, chopped 

  2 carrots, peeled and cut into small pieces

 2 celery stalks with leaves, diced

 4 tbsp chopped fresh parsley and/or cilantro

 1/4 cup uncooked rice

 3 cups (700 ml) chicken broth or stock or use bouillon cubes and increase the water

 3 cups (700 ml) water

 salt/pepper to taste 

 1 tsp ginger

 1 tsp turmeric

 1/2 tsp ground cinnamon or 1 inch cinnamon stick 

 1/8 tsp cayenne pepper 

 a pinch of saffron, crushed

In a soup pot, saute the onions and garlic in the butter over medium heat for a few minutes, until the onions are translucent. Then add the garlic, parsley, cilantro and the spices and saute for a couple of minutes. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes. Next, add the zucchini, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Serve with a salad and crispy bread or khobz. Enjoy!