A rich blend of flavors, textures and aromas. This exclusive recipe from Faith Gorsky of An Edible Mosaic is high fiber, low in fat and loaded with vitamin A.
Harissa-Spiced Golden California Fig and Chicken Soup
We love how harissa spices up fig soup. This Harissa Soup with Golden Figs is an unexpectedly delicious way to warm up in the winter.
Servings 6 people
- 2 tablespoons light olive oil or avocado oil divided
- 1 1/2 pounds boneless skinless chicken breasts or chicken tenders, chopped into 1 1/2-inch pieces
- 2 1/2 cups peeled deseeded, and small cubed butternut squash (about 1/2-inch cubes)
- 2 medium onions chopped
- 3 medium cloves garlic crushed or minced
- 6 cups low-sodium chicken stock
- 1/2 cup pumpkin puree see Note
- 2 tablespoons harissa paste
- 1 teaspoon salt
- 1 cup chopped Orchard Choice or Sun-Maid California Figs
- Lemon wedges for serving
- Heat 1 tablespoon oil in a 5-quart soup pot over medium-high heat. Add half the chicken pieces in an even layer and cook until browned, about 1 to 2 minutes per side. Use a slotted spoon to transfer the browned chicken to a bowl and set aside. Brown the remaining chicken the same way and remove it from the pot.
- Turn the heat down to medium and add the squash and onion to the pot. Cover and cook 4 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
- Add the chicken stock, pumpkin puree, harissa, salt, and browned chicken along with any juices that have accumulated. Bring the soup up to a boil, and then cover the pot, turn the heat down to simmer, and cook until the squash is tender and the chicken is fully cooked, about 20 minutes, adding the figs after 10 minutes.
- Taste and add more salt and/or harissa paste as desired. Serve with lemon wedges to squeeze on top, or let the flavors marry overnight and reheat to serve the next day when it’s even better.
Pumpkin Puree: In addition to adding flavor, this ingredient serves to slightly thicken the soup and give its broth some body; if you don’t have pumpkin puree on hand, you can substitute 1/4 cup dried red lentils or 3 tablespoons tomato paste. Each will impart a slightly different, but still delicious, flavor to the soup. Recipe and photo created for Valley Fig Growers by Faith Gorsky of www.AnEdibleMosaic.com.