You may also like
Categories:
olive oil chicken onion garlic hanout spice mix ginger turmeric cinnamon sweet paprika chicken stock water tomatoes fresh cilantro lemon
Viewed: 68 - Published at: 2 years agoIngredients
- 1 -2 tablespoon olive oil
- 3 -4 chicken drumsticks
- 1 large onion, finely chopped
- 2 -3 garlic cloves, minced
- 4 teaspoons ras el hanout spice mix
- 12 teaspoon ginger
- 12 teaspoon turmeric
- 14 teaspoon cinnamon
- 34 teaspoon sweet paprika
- 1 liter chicken stock
- 1 liter water
- 500 g canned chick-peas
- 400 g chopped canned tomatoes
- 14 preserved lemon, very finely chopped
- 14 cup fresh cilantro, chopped
- 12 lemon, juice of
Method
- Place oil in a large pan, add the chicken & fry to seal all over.
- Add the spices & fry for a minute more.
- Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice.
- Bring to the boil then reduce heat, cover & simmer 1 hour.
- Add the chickpeas to the pan.
- Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan.
- Simmer for a further 20 minutes.
- If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now.
- Simmer for 1 minute, re-season if desired & then serve.
- If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.
