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Moroccan Chicken Soup

Makes 6 main-course servings

The saffron in this colorful soup is optional — but you'll miss the aroma if you leave it out. And don't skip any of the Moroccan seasonings of cumin, coriander, stick cinnamon or the cayenne.

To add more heft to the dinner, put couscous in the bottom of a flat soup bowl and ladle the soup over it. The soup calls for no additional salt, relying on the broth, but taste and adjust seasoning before serving. One adaptation I made was a second layer of the diced vegetables, added just before serving for added texture and bright color.

And, I forgot to tell you about this when

I first printed the recipe: For those who love spicy food, offer harissa to stir into the soup. It's a spicy North African condiment made of chiles and garlic, sold in a tube.

1 tablespoon sweet paprika

3 teaspoons ground cumin

1 teaspoon ground coriander

1 pound boneless, skinless chicken breasts, trimmed of fat

2 tablespoons olive oil

2 medium onions, chopped (2 cups)

2 cloves garlic, minced

1/2 teaspoon saffron threads, crushed (optional)

1/4 teaspoon cayenne

1 3-inch cinnamon stick

6 cups low-fat chicken broth *

1/2 small butternut squash, peeled and diced

(1 cup)

1 red bell pepper, seeded and diced

1 zucchini, diced

1 carrot, grated

2 tablespoons lemon juice

Additional finely diced red pepper and zucchini

1/4 cup chopped fresh mint or parsley

Combine the paprika, cumin and coriander. Cut each breast half lengthwise into 2 pieces; then cut crosswise into 1/2-inch strips. Transfer to a bowl and toss with 1 tablespoon of the spice mixture. Heat 1 tablespoon of the oil in a Dutch oven or large pot over medium heat. Add the chicken and cook until browned, 3 to 4 minutes. Transfer to a plate. Add the second tablespoon of oil to the pot; add chopped onions and garlic to the pot and cook, stirring, until softened, about 5 to 6 minutes. Add saffron (if using), cayenne, cinnamon and the remaining spice mixture. Cook, stirring, for

1 minute. Add broth, butternut squash, bell pepper and the chicken. Bring to a boil, reduce heat to low and simmer, uncovered for 8 minutes. Add the zucchini and carrot, and simmer just until the vegetables are tender. Discard the cinnamon stick and stir in the lemon juice. Ladle into soup bowls and sprinkle a handful of finely diced pepper and zucchini over the hot soup. Garnish with mint or parsley.

* I use the aseptic 4-cup packages of Swanson's low-fat chicken broth, which has the best flavor.