This flavourful and hearty soup is easy to make and uses mostly store cupboard ingredients which can be played around with depending on what you have.
Ingredients
This soup is a firm favourite in our house as a mid-week meal and a dish we've cooked over a campfire for large groups of people. This flavourful and hearty soup is easy to make and uses mostly store cupboard ingredients which can be played around with depending on what you have. A good ras el hanout spice blend will bring plenty of Moroccan flavour to the soup.
Serves 4
- 2 tablespoons extra virgin rapeseed oil
- 1 tablespoon shawarma spice blend (See below)
- 1 teaspoon sea salt
- 4 deboned free-range chicken legs or 8 deboned thighs, cut into 2–3cm cubes
- 1 onion, sliced
Shawarma spice blend:
- 1¹/² teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ¹/4 teaspoon ground black pepper
- ¹/4 teaspoon ground cinnamon
- a pinch of ground nutmeg
Mix all the spices together and store in a jar in a cool, dark place.
Method
- Mix 1 tablespoon of oil, shawarma spices and salt together in a large bowl.
- Add the chicken pieces and onion and toss to coat.
- Heat the remaining tablespoon of oil in a frying pan over a medium heat.
- Add the chicken mixture and salt and fry for 10 minutes, until golden brown and cooked through.
- Serve in a flatbread or flour tortilla with tahini sauce, and salad.
Tip:
Ask your butcher to debone the chicken leg and chop it into cubes for you to save you the trouble. They don't usually charge extra for this and it will work out cheaper and tastier than a chicken breast.
