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Moroccan harira & chicken soup

Moroccan harira & chicken soup

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A star rating of 4.8 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 5

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

  • Freezable
Nutrition: per serving (5)
HighlightNutrientUnit
low inkcal316
fat14g
saturates3g
carbs28g
sugars17g
fibre7g
protein22g
salt1.6g
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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

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.

Goes well with

Recipe from Good Food magazine, January 2014

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Overall rating

A star rating of 4.8 out of 5.30 ratings
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