Moroccan harira & chicken soup

Moroccan harira & chicken soup

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4 - 5

This North African-inspired soup is flavoured with harissa and spices. Serve with houmous toasts and cooling yogurt

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (5)

kcalories
316
protein
22g
carbs
28g
fat
14g
saturates
3g
fibre
7g
sugar
17g
salt
1.6g

Ingredients

  • 3 tbsp olive oil, plus extra to drizzle
  • 4 boneless, skinless chicken thighs
  • 1 leek, washed and finely sliced
  • 4 fat celery sticks, chopped into small pieces
  • 3 large carrots, chopped into small pieces
  • 2 big parsnips, peeled and chopped into small pieces
  • small pack coriander, stalks finely chopped, leaves reserved to serve
  • 1 tbsp cumin seed
  • 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 cubes, crumbled
  • 85g raw green lentils
  • zest and juice 1 lemon
  • 1 tbsp golden caster sugar
  • natural yogurt, toast and houmous, to serve

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Method

  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.
  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.
  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 houmous and drizzled with oil.

Recipe from Good Food magazine, January 2014

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Comments

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chantal_de's picture

Did this recipe for the first time yesterday... Absolutely delicious !! Added some cous cous to it since I didn't have any bread. Will be doing it again and again!!

villaval's picture
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Followed the recipe to the letter. Absolutely Gorgeous!

sllyst's picture
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Very nutritious, filling and flavourful. Had it with garlic naans.

drfabio's picture
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Just amazing! Warming, comforting, and it felt like it was doing us all sorts of good - I think this will become our family's chicken noodle soup!

Frantic Flapjack's picture

This soup was sooo good. It's bursting with flavour and so good for you. I also added a tin of chickpeas. It was excellent with toast and houmous.

Jenneil1's picture
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This soup was really lovely. Even better the next day for lunch. Will definately be making regularly.

SuziB's picture

I made this with left over Christmas turkey (and turkey stock). Was delicious.

noni_e's picture
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Truly delicious. I substituted fresh stock for the cubes, and preserved lemon for the fresh juice and rind, chopped finely and added with the harissa, which, by the way I increased to 3 tbls because we like it hot. I did find the cooking times weren't long enough in the recipe. I will definitely cook this again. The flavours are divine.

kerrytabreham's picture

This soup was amazing, I put chickpeas in mine and didn't put in the lemon juice. I would highly recommend this recipe.

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