Chicken tomato Soup with Olives & Capers

By [e-mail]

Ingredients

• 4 lbs chicken
• Pepper
• 1 T olive oil
• 1 med. onion, finely chopped
• 4 cloves finely chopped garlic
• 1 t ground cumin
• 2 t paprika
• 3 C chicken broth
• 4 ripe tomatoes, peeled, seeded & chopped or 28 oz can crushed tomatoes
• 1 t saffron threads
• 6 slices prosciutto, finely chopped
• 3 T capers
• 1 preserved lemon, cut into 1/4" dice
• 1 C olives, coarsely chopped

Preparation

Step 1

Season chicken with pepper. Brown over hi heat in olive oil, @ 13 min. Transfer to plate & reserve
Pour all but one T fat from pan, lower heat to med. & stir in onion & garlic. Stir in cumin & paprika & stir over med. heat for 30 sec. Pour in broth, nestle chicken in pot & add tomatoes & saffron. Cover pot & bring to gently simmer over med. heat. Simmer @ 15 min. Remove chicken and continue to simmer broth for 10 more min., skimming off any fat. Just before serving stir in prosciutto & sprinkle in capers & lemon. Shred chicken & add to pan. Heat thru & ladle into bowls. Sprinkle with olives & serve.