Saffron Chicken and Garbanzo Soup

By on October 17, 2012

You can prepare a vegetarian version of this nutritious soup; garbanzo beans contain fiber, iron, and vegetable protein. Simply omit the chicken and replace the chicken broth with vegetable broth and add a little bit more butternut squash, or serve it with cooked rice for a delicious and filling late summer or early fall dinner.

Soup
3 or 4 (about 1 Lb)
boneless, skinless chicken thighs
Salt and pepper to taste
1 Tbsp. butter
2 Tbsp. white wine
1 Onion, chopped
1 Tbsp. garlic, minced
2 teaspoons ground cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
4 cups chicken stock
½ teaspoon saffron threads
1 28-ounce can diced tomatoes in juice
2 cups ½-inch pieces peeled butternut squash
1 cup ½-inch pieces peeled russet potato
1 16-ounce can garbanzo beans, drained
Fresh chopped cilantro for garnish

Chicken
Season chicken with salt and pepper. Heat butter over medium heat in large heavy bottom pot. Sear chicken for 3-4 minutes, then transfer to bowl. Add white wine to pot and deglaze, scraping browned bits from the bottom of the pot. Add onion, and sauté until tender, about 6 minutes. Add garlic and the next four ingredients, and sauté for1 minute. Return chicken and accumulated juices to pot, distributing chicken evenly; cover and cook on low for 25-30 minutes till chicken is cooked through. Remove chicken to a clean platter, let cool for a few minutes, then shred to desired size. Add broth, saffron, tomatoes, squash and potato to pot; bring to boil. Reduce heat to low and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans and chicken; simmer for 10 minutes. Ladle soup into bowls. Sprinkle with chopped cilantro and serve.

Pairings:
Wine: Primaterra Pinot Grigio, Veneto, Italy
Beer: Ommegana Witte, Belgian wheat

Pan Seared Duck with Cranberry-Port Sauce,
Wilted Spinach & Sweet Potato Mash

We love the colorful presentation of this dish! It’s perfect for a special occasion. Makes two Entrees.