Moroccan Soup with Leftover Chicken
Use up your leftover chicken in this delicious and warming spiced soup, serve with warm toasted pitta breads and fresh coriander.
This recipe is prepared with:
Ingredients
1 Tbsp vegetable oil
150 g onions, finely chopped
2 garlic cloves, grated
2 tsp smoked paprika
2 tsp cumin seeds
1 tsp ground coriander
1 tsp ground cinnamon
2 Tbsp tomato purée
400 g tinned chopped tomatoes
1000 g chicken stock, hot
salt, as needed
black pepper, as needed
200-250 g chicken, cooked, cut into 3 cm pieces or shredded
400 g tinned chickpeas, drained, rinsed
20 g dried apricots, chopped
To serve
fresh coriander, as needed, leaves only
pitta breads, as needed
Instructions
STEP 1/4
Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed Stir 1.
Add onion and cook for 7 minutes at 120ºC, speed Stir 1.
STEP 2/4
Add garlic, paprika, cumin, coriander, cinnamon and tomato purée.
Cook for 3 minutes at 120ºC, speed Stir 1.
STEP 3/4
Add tomatoes, chicken stock, salt and pepper.
Cook for 3 minutes at 140ºC, speed Stir 2.
Cook for 15 minutes at 105ºC, speed Stir 3.
STEP 4/4
Add chicken, chickpeas and apricots.
Cook for 15 minutes at 105ºC, speed Stir 3.
To serve
Serve with warm toasted pitta breads and fresh coriander.
Moroccan Soup with Leftover Chicken
Use up your leftover chicken in this delicious and warming spiced soup, serve with warm toasted pitta breads and fresh coriander.
Ingredients
1 Tbsp vegetable oil
150 g onions, finely chopped
2 garlic cloves, grated
2 tsp smoked paprika
2 tsp cumin seeds
1 tsp ground coriander
1 tsp ground cinnamon
2 Tbsp tomato purée
400 g tinned chopped tomatoes
1000 g chicken stock, hot
salt, as needed
black pepper, as needed
200-250 g chicken, cooked, cut into 3 cm pieces or shredded
400 g tinned chickpeas, drained, rinsed
20 g dried apricots, chopped
To serve
fresh coriander, as needed, leaves only
pitta breads, as needed
Instructions
STEP 1/4
Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed Stir 1.
Add onion and cook for 7 minutes at 120ºC, speed Stir 1.
STEP 2/4
Add garlic, paprika, cumin, coriander, cinnamon and tomato purée.
Cook for 3 minutes at 120ºC, speed Stir 1.
STEP 3/4
Add tomatoes, chicken stock, salt and pepper.
Cook for 3 minutes at 140ºC, speed Stir 2.
Cook for 15 minutes at 105ºC, speed Stir 3.
STEP 4/4
Add chicken, chickpeas and apricots.
Cook for 15 minutes at 105ºC, speed Stir 3.
To serve
Serve with warm toasted pitta breads and fresh coriander.