Theme: nadz0r's Moroccan Chicken Soup
I invented this from reading the back of one of those gourmet soup packs in the supermarket (which charge $5 for 500mL of soup) and a few different recipes:
Ingredients
4 tablespoons extra virgin olive oil
1 medium white onion, chopped (about 1 cup)
1 knob of ginger roughly chopped
4 garlic cloves, minced
1/2 teaspoon ground tumeric
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander powder
1 teaspoon paprika
1 teaspoon ground cumin
1 pinch saffron threads (optional)
400 - 500g chicken chopped into pieces (I used chicken thighs, diced)
3 carrots - peeled and chopped
2 medium potatoes - peeled and chopped
1 can chopped tomatoes (with juice)
1 can chickpeas (with liquids)
2 teaspoons of chicken stock
1 cup dried lentils, picked through and rinsed
1 dried bay leaf
salt and pepper to taste
Method:
In a stock pot heat the olive oil and add the chopped onions and ginger. When it begins to brown slightly and becomes fragrant, add the minced ginger. When lightly golden brown, add the chicken and spices.
Brown chicken and add the spices. WHOA, SMELL HOW GOOD THAT IS RIGHT NOW. Add the potatoes and carrots and stir through. When everything looks well mixed and the vegetables are a bit soft then you can add can of tomatoes with liquid. Use the can and fill with water and pour into the pot - repeat this 3 times. Add the can of chickpeas with liquid. Use the can and fill with water and pour into the pot.
Add the lentils.
Add 2 teaspoons of chicken stock powder (I use Knox Chicken Stock Powder - you get it from your Chinese supermarket, yellow tin with a green lid). Add the bayleaf.
If it doesn't look liquid enough, add some more water.
Simmer on medium heat for about 40 minutes - or until the lentils are soft.
Add salt to your taste. I always use pepper at the end after cooking.
Suggested variations which I think could work: adding chopped celery, adding fresh coriande, omitting chicken to make a vegetarian soup, adding eggplant
I think this will be better tomorrow to.
Ingredients
4 tablespoons extra virgin olive oil
1 medium white onion, chopped (about 1 cup)
1 knob of ginger roughly chopped
4 garlic cloves, minced
1/2 teaspoon ground tumeric
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander powder
1 teaspoon paprika
1 teaspoon ground cumin
1 pinch saffron threads (optional)
400 - 500g chicken chopped into pieces (I used chicken thighs, diced)
3 carrots - peeled and chopped
2 medium potatoes - peeled and chopped
1 can chopped tomatoes (with juice)
1 can chickpeas (with liquids)
2 teaspoons of chicken stock
1 cup dried lentils, picked through and rinsed
1 dried bay leaf
salt and pepper to taste
Method:
In a stock pot heat the olive oil and add the chopped onions and ginger. When it begins to brown slightly and becomes fragrant, add the minced ginger. When lightly golden brown, add the chicken and spices.
Brown chicken and add the spices. WHOA, SMELL HOW GOOD THAT IS RIGHT NOW. Add the potatoes and carrots and stir through. When everything looks well mixed and the vegetables are a bit soft then you can add can of tomatoes with liquid. Use the can and fill with water and pour into the pot - repeat this 3 times. Add the can of chickpeas with liquid. Use the can and fill with water and pour into the pot.
Add the lentils.
Add 2 teaspoons of chicken stock powder (I use Knox Chicken Stock Powder - you get it from your Chinese supermarket, yellow tin with a green lid). Add the bayleaf.
If it doesn't look liquid enough, add some more water.
Simmer on medium heat for about 40 minutes - or until the lentils are soft.
Add salt to your taste. I always use pepper at the end after cooking.
Suggested variations which I think could work: adding chopped celery, adding fresh coriande, omitting chicken to make a vegetarian soup, adding eggplant
I think this will be better tomorrow to.