Chicken Harissa Soup
1 Tbsp. olive oil
1 medium yellow onion, finely chopped
3 lb. chicken thighs, skinned
1½ tsp. ground cumin
½ tsp. sweet paprika
¼ tsp. turmeric
1 cinnamon stick
Salt and freshly ground black pepper
7 cups homemade or low-salt canned chicken stock
½ tsp. harissa or 1/8 tsp. cayenne; more to taste
2 Tbsp. tomato paste
3 medium red tomatoes, peeled, seeded, and chopped
½ cup couscous (not instant)
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
2 tsp. fresh lemon juice
In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 min.
Add the chicken thighs, cumin, paprika, turmeric, cinnamon stick, ½ tsp. salt, and ½ tsp. pepper. Cook, stirring, for about 2 min.
Add the stock, harissa, tomato paste, and tomatoes. Cover and simmer gently until the chicken is cooked and falls easily from the bone, about 45 min.
Take out the cinnamon stick and discard it. Remove the chicken from the broth and let cool. Skim any fat from the surface of the broth.
Pull all the chicken meat from the bones; discard the bones. Shred the meat into 1-inch pieces and stir into the soup.
Add the dry couscous and shredded chicken to the soup and cook for another 5 minutes. Serve with lemon and chopped cilantro and mint