24 February 2016

Recipe 34: Moroccan Chicken And Lemon Soup (Μαροκινή Σούπα Κοτόπουλου Με Λεμόνι)

AMAZING!! That's all I can say about this soup! To be honest, when I read the recipe I was very concerned that I wouldn't like it. I liked all the individual ingredients, but there are some very strong and diverse flavours mixed in there! You have the hot, strong flavour of the hot curry powder, fighting against the sweetness of the honey and the raisins, not to mention the acidity of a whole lemon.

However, the result is a soup that takes you into a journey of flavours with each and every spoonful! I will be making some more of it soon!

Ingredients (serves 6):
4 tbsp extra virgin olive oil
600gr chicken legs, thighs or breasts, skinned
2 small onions, roughly chopped
1 leek, cut into 1cm slices
2 medium carrots, roughly chopped
3 sticks celery, cut into 1cm slices
2 large garlic cloves, crushed
2 tbsp honey
4 tbsp raisins
3-4 tsp hot curry powder
1 tsp ground cumin
half a tsp ground allspice
1 litre chicken stock
50gr long rain rice
salt and freshly ground black pepper
1 large unwaxed lemon, thinly sliced

To garnish:
150ml Greek yogurt
2 tbsp chopped fresh coriander

1) Heat the olive oil with a quarter of a tsp of salt and brown the chicken pieces lightly on both sides.

2) Remove the chicken. In the same covered saucepan cook the onion gently until soft, without colouring.

3) Add the leeks, carrots, celery and garlic and cook for 2 minutes. Stir in the honey, raisins, curry powder, cumin and allspice and stir over the heat for 1 minute.

4) Return the chicken pieces to the pan with the rice, lemon slices and stir to coat in the spices.

5) Pour over the chicken stock, stirring well, and bring to the boil. Cover and simmer gently for 20-25 minutes, until the chicken is cooked, stirring occasionally.

6) Remove the chicken meat from the bones (if any), cut into small pieces and return to the pan.

7) Taste for seasoning and serve garnished with a swirl of yogurt and a sprinkling of fresh coriander.

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