Name: North African chicken and kidney bean soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 90 gram butter; 1/4 cup olive oil; 500 gram chicken thigh fillets, trimmed; 1/3 cup seasoned flour; 2 onions, thinly sliced; 1/2 celeriac, finely sliced; 2 teaspoon moroccan spice; 1/4 teaspoon chilli powder; saffron; 2 tablespoon tomato paste; 4 cup chicken stock; 2 cup water; 400 gram can diced tomatoes; 1/4 cup green lentils, rinsed; 420 gram can kidney beans, drained, rinsed; 2 eggs, lightly beaten; sliced green onion, to serve

North African chicken and kidney bean soup

This North African soup recipe is packed full of delicious flavours and spices to create a comforting and hearty winter meal

North African chiken and kidney bean soup

Serves 6

Prep

30M

Cook

40M

Total

1H 10M

Skip to Recipe

Ingredients

90 gram butter

1/4 cup olive oil

500 gram chicken thigh fillets, trimmed

1/3 cup seasoned flour

2 onions, thinly sliced

1/2 celeriac, finely sliced

2 teaspoon moroccan spice

1/4 teaspoon chilli powder

saffron

2 tablespoon tomato paste

4 cup chicken stock

2 cup water

400 gram can diced tomatoes

1/4 cup green lentils, rinsed

420 gram can kidney beans, drained, rinsed

2 eggs, lightly beaten

sliced green onion, to serve

Method

North african chicken and kidney bean soup

1.Heat butter and oil together in a large saucepan on medium. Toss chicken in seasoned flour, shaking off excess. Cook chicken for 3-4 minutes, until browned. Transfer to a plate. Cool, then cut chicken into small pieces.

2.In same pan, saute onion and celeriac for 8 minutes, until tender. Stir in spices and cook for 1 minute, until fragrant.

3.Mix in paste, followed by stock, water, tomatoes and lentils. Bring to the boil, stirring. Reduce heat to low and simmer, covered, for 20-25 minutes, until lentils are tender.

4.Stir in chicken and beans. Season to taste. Gradually add eggs, in a thin stream, stirring. Serve soup topped with green onions.