Moroccan harira & chicken soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
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- 3 tbsp olive oilplus extra to drizzle
- 4 boneless, skinless chicken thighs
- 1 leekwashed and finely sliced
- 4 fat celerysticks, chopped into small pieces
- 3 large carrotschopped into small pieces
- 2 big parsnipspeeled and chopped into small pieces
- small pack corianderstalks finely chopped, leaves reserved to serve
- 1 tbsp cumin seeds
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 2 tsp ground turmeric
- 2 tbsp harissa(we used Belazu)
- 2 x 400g cans chopped tomatoes
- 2 chicken stock cubescrumbled
- 85g raw green lentils
- zest and juice 1 lemon
- 1 tbsp golden caster sugar
- natural yogurttoast and hummus, to serve
Nutrition: per serving (5)
- kcal316low
- fat14g
- saturates3g
- carbs28g
- sugars17g
- fibre7g
- protein22g
- salt1.6g
Method
step 1
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.
step 2
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.
step 3
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.
