A recipe for Moroccan Harissa Chicken soup

Wednesday 22nd March 2017 by Lynne

This Moroccan Harissa chicken soup uses local products- Harissa paste from Tom and Ollie and dried apricots from Forest Feast but you can use any brands! The result is a wholesome, healthy soup that packs a real taste punch!

I love soup- all kinds of soup! There is nothing more satisfying than experimenting with ingredients and flavours and when it’s a soup, it’s hard to go wrong!

Harissa paste, made from red chillies, garlic, coriander, caraway seeds and other spices is one of my favourite seasonings.  I use it in all kinds of dishes to add a fiery kick.  I tried this version from Tom and Ollie , that I bought at the Inns Farmers market in Newtownbreda.  I couldn’t believe the difference between it and the shop bought kind.  It is so fresh and zingy and really adds to the dish.  Be careful if it is your first time using it as it is spicy.  Best to add it a little at a time.  It’s easy to add more but impossible to take it out!  I also used dried apricots from Forest Feast as I love supporting local producers!

It’s really easy to make.  Give it a try- I bet you love it.  The recipe and instructions are below.

A recipe for Moroccan Harissa Chicken soup
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Meal: Dinner, lunch, Snack, Supper | Course: Main, Starter | Cuisine: Comfort, Moroccan | Method:

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Ingredients

  • 1 onion finely chopped
  • 1 red pepper chopped into small pieces
  • 2 stalks of celery, finely chopped
  • 1 large sweet potato peeled & chopped into small pieces
  • 2 chicken breasts
  • 2 tablespoons of Harissa paste (I used Tom & Ollie)
  • 1 X 400g can of chickpeas
  • 2 X 400g tins chopped tomatoes
  • 6-8 dried apricots, chopped (I used Forest Feast)
  • 2 tsps ground cumin
  • 1 tsps ground coriander
  • t tsp turmeric
  • zest & juice of 1/2 lime
  • 500mls chicken stock

Instructions:

  • fry the onion, pepper and celery until soft
  • add the chicken breasts whole and seal the meat
  • add all the other ingredients and bring to a simmer
  • Cook for 30- 40 minutes, making sure that the sweet potato is soft
  • remove the chicken breasts- chop one into small pieces and shred the other with a fork
  • add the chicken back into to soup and stir well
  • serve and enjoy!

4 responses to “A recipe for Moroccan Harissa Chicken soup”

  1. Alex says:

    I love the look of this. would a veggie version work?

  2. Heather says:

    looks fab! How spicy is it?

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