Moroccan chicken and lemon soup

Recipe from: 7/15/2004
recipes, chicken, soup, lemon, Moroccan

Ingredients 22
Servings 6
Time

Ingredients

  • SOUP
  • 30
    ml
    sunflower oil
  • 30
    ml
    extra virgin olive oil
  • 600
    g
    chicken drumsticks and thighs
  • 2
    ml
    salt
  • 2
    small onions, roughly chopped
  • 1
    leek, cut into 1 cm lengths
  • 2
    carrots, roughly chopped
  • 3
    celery stalks, cut into 1 cm lengths
  • 2
    garlic cloves, crushed
  • 30
    ml
    honey
  • 15
    ml
    hot curry powder (or more if desired)
  • 5
    ml
    ground cumin
  • 2
    ml
    allspice
  • 60
    ml
    long-grain rice
  • 1
    large lemon, thinly sliced
  • 60
    ml
    raisins (optional)
  • 1
    Litres
    chicken stock
  • salt and freshly ground black pepper
  • GARNISH
  • 150
    ml
    Greek yoghurt
  • fresh coriander
 

Method

 
Heat the sunflower and olive oil in a large saucepan.
Season the chicken pieces with salt and brown on both sides. Remove the chicken.
Sauté the onions but do not allow to brown.
Add the leeks, carrots, celery and garlic, cover and heat for two minutes.
Add the honey, curry powder, cumin and all-spice and stir-fry for one minute over medium heat.
Add the chicken pieces, rice, lemon slices and raisins and stir-fry until blended and simmer slowly for 10 to 25 minutes or until the chicken pieces are done. Stir occasionally.
Remove the meat from the bones and return the meat to the soup.
Adjust the seasoning and serve with yoghurt and fresh coriander.
 

Read more on: poultry  |  soup
 

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