Moroccan harira & chicken soup

Name: Moroccan harira & chicken soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps olive oil, plus extra to drizzle; 4 boneless, skinless chicken thighs; 1 leek, washed and finely sliced; 4 smalls fat celery sticks, chopped into small pieces; 3 larges carrots, chopped into small pieces; 2 smalls big parsnips, peeled and chopped into small pieces; 1 small pack coriander, stalks finely chopped, leaves reserved to serve; 1 Tbsp cumin seeds; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons ground cinnamon; 2 teaspoons ground turmeric; 2 Tbsps harissa (we used Belazu); 2 x 400g cans chopped tomatoes; 2 chicken stock cubes, crumbled; 85 grams raw green lentils; 1 zest and juice lemon; 1 Tbsp golden caster sugar; 1 serving natural yogurt, toast and hummus, to serve

Moroccan harira & chicken soup might be just the main course you are searching for. This recipe makes 4 servings with 453 calories, 31g of protein, and 17g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up green lentils, chicken thighs, leek, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Users who liked this recipe also liked Harira (Moroccan Lentil Soup), Harira (Moroccan Bean Soup), and MOROCCAN LENTIL SOUP: HARIRA.

Instructions

Heat half the oil in a frying pan, season the thighs and brown really well on both sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.

Ingredients you will need

Water

Equipment you will use

Measuring Cup

Frying Pan

Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.

Ingredients you will need

Bouillon Cube

Vegetable

Coriander

Tomato

Whole Chicken

Harissa

Lentils

Spices

Water

Cooking Oil

Equipment you will use

Sauce Pan

Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.

Ingredients you will need

Lemon Zest