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!
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
You can use gluten free flour to make this gluten free.
Nutritional information is given as a guide only.
Moroccan Chicken Soup https://www.curlyscooking.co.uk/moroccan-chicken-soup/