Spicy chicken and couscous soup
Shivering from the colder weather? Try out this delicious and hearty soup recipe to warm you and your loved ones from the inside out.
Ingredients1 small chicken, cut into quarters 2 tbsp olive oil 1 leek, white part only, finely sliced 2 carrots, finely diced 2 sticks celery, finely chopped 1 1/2 tsp ground cumin 1 1/2 tsp paprika 1 tsp cinnamon 1 tsp harissa (or 1/2 tsp cayenne pepper) 4 cups vegetable stock 1 can chopped tomatoes 1 tbsp tomato paste 1 tsp sugar salt and pepper, to taste 1/2 cup couscous 2 cups water 2 tbsp chopped parsley 2 tbsp chopped coriander lemon wedges, to serve |
MethodStep 1. Heat oil in a large pot. Add chicken and cook for 2 to 3 minutes, turning to brown all sides. Reduce heat to medium before adding the leek. Cook for 5 minutes. Step 2. Remove chicken and set aside. Add carrots and celery to the pot, and cook for approximately 2 minutes, tossing to coat in oil. Add cumin, paprika, cinnamon and harissa. Then, stir to combine. Step 3. Return chicken to the pot. Add 4 cups water or stock, tomatoes, tomato paste and sugar. Season to taste with salt and pepper, and bring to the boil. Step 4. Reduce heat, cover and simmer for one hour or until the chicken is very tender. Step 5. Remove chicken and shred the meat when cooled. Return the shredded chicken to the pot. Add two cups of water and bring to a boil before gradually adding the couscous and stir. Step 6. Reduce heat then add parsley and coriander. Simmer uncovered for 20 minutes and adjust seasoning to taste. Step 7. Serve with fresh lemon wedges and extra chopped coriander or parsley. Serves 4-6. |
 |
Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase. |
