Moroccan Chicken Soup
Comforting and warming, this Moroccan Chicken Soup is the perfect meal on a cold day. It's a mildly spiced soup that is so chunky it could almost pass as a stew!
Ingredients
- 1 tbsp sunflower oil
- 1 onion finely diced
- 2 cloves garlic minced
- 1 leek finely sliced
- 2 carrots finely diced
- 400 g chicken thighs skinless and boneless, diced
- 3 tbsp plain flour
- 3 tbsp mild curry powder
- 1 tbsp ground cumin
- ½ tsp ground allspice
- 1 tsp sea salt
- pinch black pepper
- 1 litre chicken stock
- 2 tbsp mango chutney
- 45 g raisins
- 30 g dried apricots finely diced
- 5 tbsp whole milk
Instructions
-
Prepare all of your ingredients. Finely dice the onion, carrot and celery. Half the leek and finely chop. Move to one side while you prepare the chicken. Remove any fat from the chicken thighs and dice. Put on a plate and leave to one side
-
Heat the oil over a medium heat in a large pan. Add the onion and garlic and slowly sweat, stirring frequently until they have softened
-
Add the carrot, celery and leek and cook for 5 minutes, stirring often
-
Dust the chicken thighs with the flour making sure they are thoroughly coated before adding them to the pan
-
Add the curry powder, cumin, allspice, salt and pepper to the pan and stir thoroughly
-
Pour in the chicken stock, cover and allow to simmer for 20 minutes
-
Add the raisins, dried apricots and mango chutney and simmer for a further 5 minutes
-
Finish by adding the whole milk or double cream. Stir through and leave for a minute or so before serving
Recipe Notes
You can use gluten free flour to make this gluten free.
Nutritional information is given as a guide only.