Well, although it’s summer here in Australia, where I live in the mountains it seems that summer has gone and has by-passed autumn altogether. For the last few days it has been cold and raining and the mountain is covered in mist, which of course is lovely. To that end I thought we needed some thick hearty soup. This is one of my favourites, hope you try it out and enjoy.
Moroccan Chicken Soup
Serves 6 – Cook 1 ½ hours
600g Chicken fillets diced (I use 2 large ones)
2 tablespoons coconut or olive oil
1 onion, finely chopped
4-6 cloves garlic diced
3 sticks celery, diced
2 carrots, diced
(you can use any vegetables you want or have spare)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 ½ teaspoons ground cinnamon
1 tin crushed tomatoes
400g tin chick peas or other white beans (drained)
¼ cup pearl barley, rinsed
1 litre (4 cups) chicken stock
extra water if needed
Salt and pepper to taste (I don’t add salt, I let people add their own)
Heat a large stock pot and add chicken in half of the coconut oil. Cook stirring occasionally for about 2 or 3 minutes, or until browned. Remove chicken and set aside.
Reduce the heat and add rest of the oil to stockpot. Stir in onion, garlic, celery and carrots. Cook stirring occasionally, until soft. Add cumin, coriander and cinnamon. Cook stirring until fragrant.
Return chicken to pot with tomatoes, chickpeas, barley and stock (you can add water if needed). Season with pepper. Bring to the boil. Simmer, covered, stirring occasionally for about 1 ½ hours, or until chicken is tender and breaks apart.
Serve with crusty bread.