Name: Moroccan harira & chicken soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5
Cuisine: Moroccan
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 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 cubes crumbled; 85g raw green lentils; zest and juice 1 lemon; 1 tbsp golden caster sugar; natural yogurt toast and hummus, to serve

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Moroccan harira & chicken soup

Moroccan harira & chicken soup

Good Food team

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Serves 4 - 5

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.8 out of 5.34 ratingsRate

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

Freezable

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Harissa-spiked hummus

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Harissa oil

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Ingredients

Nutrition

Units:

MetricUS

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 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 cubes

crumbled
85g raw green lentils
zest and juice 1 lemon
1 tbsp golden caster sugar
natural yogurt

toast and hummus, to serve

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Nutrition: per serving (5)

kcal316

low
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.

Recipe from Good Food magazine, January 2014

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A star rating of 4.8 out of 5.34 ratings

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