How To Make Moroccan Chicken Soup – With My Little Kitchen
Learn how to make our Moroccan Chicken Soup, with us helping you along the way.
Let us know how yours turned out!
3 tablespoon oil
600g diced chicken
2 small chopped onions
2 garlic gloves crushed
2 chopped carrots
3 sticks of celery sliced
1 leek sliced
3 tablespoons mild curry powder
½ teaspoon turmeric powder
1 teaspoon ground cumin
½ teaspoon ground mixed spice
½ teaspoon ground coriander powder
3 tablespoons of flour
1 litre chicken stock
2 tablespoons raisins
3 tablespoons mango chutney
3 tablespoons of honey
2 tablespoons of cornflour mixed with water (optional)
5 tablespoons of double cream
A handful of freshly chopped coriander
Salt and pepper to taste ( half a teaspoon)
Heat the oil in a large heavy based casserole dish and add the onions, carrots, celery, leek and garlic cloves, and cook until they start to soften.
Add the diced chicken, curry powder, turmeric powder, cumin powder, ground mixed spice, and coriander powder and mix well.
Place the lid on and allow to cook until the chicken is fully cooked, stirring occasionally.
Mix in the flour, and allow that to cook for a minute or two.
Add the chicken stock and cook with the lid on for 15 minutes.
After 15 minutes, add the raisins, mango chutney and honey, and simmer for about 5 minutes.
If you like your soups to have a thicker consistency mix cornflour with cold water and add this at this point. Keep stirring to allow the soup to thicken.
Finish off by adding the double cream, freshly chopped coriander, along with salt and pepper to taste.
Happy eating and enjoy!
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