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Moroccan Chicken & Lemon Soup

moroccan chicken and lemon soup


       


Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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Moroccan Chicken & Lemon Soup

This is a wonderful flavoured soup that my good mate's Karen & Macca of Red Desert Tours made up on one of our LOE trips, many years ago now. It's well worth the effort.



moroccan chicken soup

Ingredients
4 tblspns oil
5 to 6 chicken thigh fillets (skinless and bone in, or not – bone gives more flavour)
2 small (or 1 large) onions - finely chopped
2 large garlic cloves - crushed (or use minced garlic jar/tube variety)
1 leek - washed and cut thin slices
2 medium carrots - peeled and chopped
3 sticks celery - cut into thin slices
3 to 4 tspns hot curry power (more or less to taste)
1 tspn ground cumin
1/2 tspn ground allspice
2 tblspns honey
4 tblspns raisins (or use sultanas and/or currants)
1/4 cup rice (long grain rice preferably)
1 large lemon - washed to remove any wax and thickly sliced
4 cups (1 litre) chicken stock (youmay need more – depending on how thick you like your soup)
salt, pepper

Optional: to garnish:
Greek yogurt
chopped fresh coriander

Directions:
•  Heat the oil in a large pan or your camp oven and brown the chicken pieces lightly on both sides. (Hint: putting the lid on helps brown the chicken and quickens the process.) Remove when brown and set aside.

•  Add the onion and garlic to the pan and cook over a med heat until soft. Add a little more oil if needed.

•  Add the leek, carrots, celery, curry powder, cumin and allspice and cook for another few minutes, stirring to coat the vegetables with the spices.

•  Add the honey and raisins and mix through and stir over the heat for another minute or so.

•  Return the chicken pieces to pan, along any juices, then add the rice and lemon slices.

•  Pour over the stock, stirring and mixing well, and season to taste.

•  Bring to the boil, stirring occasionally, then cover and reduce the heat and simmer gently for 20 to 25 mins or until the chicken is lovely and tender and almost falling off the bone.

•  Stir occasionally during cooking to make sure the rice doesn't stick to the bottom of the pan.

•  When the chicken is cooked, remove it from the liquid and pull the meat from the bones. Shred or chop into smaller pieces and return to the soup.

•  Remove the lemon slices before serving.

•  Check the seasoning and add more salt and pepper to taste.

•  Serve in a bowl garnished with a dollop of Greek yoghurt and a sprinkling of coriander.

Viv's hint: You could buy a ready cooked chicken and pull the meat off the carcass and add to the soup. You will loose some flavour though not cooking the chicken thighs in the stock.

 

 

 

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