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Delicious Moroccan Chicken soup

clock Cooking time: minutes yield Serving for: 6
  • 4 tablespoons raisins
  • 2 medium carrots, roughly chopped
  • 3 sticks celeny, Sliced
  • 2 tablespoons honey
  • 3-4 teaspoons hot curry powder, to taste
  • 2 large garlic cloves. crushed
  • Cooking hime 40
  • 2 tablespoons extra virgin olive oil pinch of salt
  • 5og long grain rice
  • half a teaspoon of ground allspice
  • 2 Small onions. roughly chopped
  • 1 leek, cut into 1cm Slices
  • 2 tablespoons sunflower ail
  • 1 teaspoon ground cumin
  • 600g chicken legs. jonted and sKinned
To garnish:
  • 150ml Greek yogurt
  • 2 tablespoons fresh coriander, chopped
  1. Heat a saucepan along with some oil and a pinch of salt. Add the chicken
  2. pieces in the pan and fry them a little brown, on both sides. Remove the chicken and save for later.
  3. Cook the chopped onion in the previous saucepan, gently until soft(without browning).
  4. Add the sliced leeks and celery, chopped carrots, and garlic, cook them for 2 minutes.
  5. Heat the honey gently and add raisins, curry powder, grounded cumin and ground allspice. Stir them for 1 minute.
  6. Take the chicken pieces to the pan and add the rice and lemon. Stir them to coat in the spices.
  7. Add the stock gently and stir well. Cover the pan and simmer gently for 20-25 minutes until the chicken is cooked. Don't forget to stir occasionally.
  8. Remove the bones from the chicken and return them to the pan. Season the soup to taste.
  9. Garnished the soup with a swirl of yoghurt and a sprinkling of fresh coriander. Serve while hot.