Story: Riki Kaspi’s Moroccan Chicken Lentil Soup
Episode: 5
Presenter: Riki Kaspi
Air Date: 16th July
Riki shows us a delicious, unique soup that utilises the middle-eastern superfood, lentils, and how to serve it with incredible Zaatar Croutons.
RECIPE
Moroccan Chicken Lentil Soup with Spinach, Preserved Lemon and Zaatar Croutons
Ingredients
- 3 tablespoon canola oil
- 2 small onions, chopped.
- 2 teaspoons fresh ginger, grated.
- 2 Tbls Riki ’s Ras el hanut
- 4 cups chicken stock or chicken broth
- 1/2 cup dry French lentils
- 1/2 cup dry red peas
- 1/2 cup yellow dry peas
- 1 cup brown lentils
- 1 tin drained chickpeas
- 1 teaspoon salt
- 1/2gr saffron
- 1/4 cup dried apricots, chopped in small pieces.
- 4 boneless, skinless chicken thighs,
- 1 1/2 tablespoons preserved lemon, minced.
- 1 teaspoon honey
- 1 bag fresh spinach
- 1/4 cup flat-leaf parsley
METHOD
- In a medium soup pot, sauté the onion and ginger in oil over medium heat, until soft and lightly caramelised, about 5 minutes.
- Add Ras EL Hanout , sauté another minute.
- Add chicken stock, lentils, yellow and red peas, chickpeas, salt, saffron, dried apricots, and chicken thighs.
- Bring to a simmer and cover with lid vented for 30 minutes.
- Carefully remove chicken and shred, pulling apart with 2 forks. Return chicken to the soup pot.
- Add the preserved lemon, honey, fresh spinach, and parsley
- Garnish with pieces old bread tossed in olive oil and zaatar and toasted in oven and serve!
For More Information:
https://www.thecookingprofessor.com.au/
