Moroccan Chicken and Tomato Soup

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 7 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the turmeric, cumin and paprika and stir for a minute, until fragrant.
2. 5
   Add the chicken and fry, until the cubes turn white on all sides.

   ⚙ Adding to the hot fat and fryingStove
3. 6
   Add the tomatoes, water and bay leaves and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer 30–40 minutes, until the chicken is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Season with salt and black pepper, taste and adjust.
6. 9
   Remove the bay leaves.
7. 10
   Sprinkle the parsley on top and serve.