Moroccan recipe for 4 - 5 people, takes only 20 mins; recipe has olive oil, chicken thigh, leek, celery, carrot, parsnip, coriander, cumin seed, ground cumin, ground coriander, ground cinnamon, ground turmeric, harissa, chopped tomato, chicken stock cube, lentil, lemon, golden caster sugar and natural yogurt.
Moroccan harira & chicken soup
Course: Moroccan
Servings
4 - 5
servings
Prep time
20 mins
Ingredients
- Olive Oil: 3 tbsp olive oil, plus extra to drizzle
- Chicken Thigh: 4 boneless, skinless chicken thighs
- Leek: 1 leek, washed and finely sliced
- Celery: 4 fat celery sticks, chopped into small pieces
- Carrot: 3 large carrots, chopped into small pieces
- Parsnip: 2 big parsnips, peeled and chopped into small pieces
- Coriander: small pack coriander, stalks finely chopped, leaves reserved to serve
- Cumin Seed: 1 tbsp cumin seeds
- Ground Cumin: 2 tsp ground cumin
- Ground Coriander: 2 tsp ground coriander
- Ground Cinnamon: 2 tsp ground cinnamon
- Ground Turmeric: 2 tsp ground turmeric
- Harissa: 2 tbsp harissa (we used Belazu)
- Chopped Tomato: 2 x 400g cans chopped tomatoes
- Chicken Stock Cube: 2 chicken stock cubes, crumbled
- Lentil: 85g raw green lentils
- Lemon: zest and juice 1 lemon
- Golden Caster Sugar: 1 tbsp golden caster sugar
- Natural Yogurt: natural yogurt, toast and hummus, to serve
Directions
- Heat half the oil in a frying pan, season the thighs and brown really well on both sides. 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.
- 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.
- 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.
