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Categories:
olive oil chicken breast brown onion clove garlic ginger ground cumin ground turmeric sweet paprika cinnamon flour chicken water chickpeas tomatoes lemon rind coriander leaves
Viewed: 19 - Published at: 2 months agoIngredients
- 2 tbsp olive oil
- 1 large chicken breast
- 1 large brown onion, finely diced
- 2 clove garlic, crushed
- 1 tsp ginger, grated
- 1 1/2 tsp each ground cumin and ground coriander
- 1 tsp ground turmeric
- 1/2 tsp sweet paprika
- 1 cinnamon stick
- 1/4 cup plain flour
- 1 litre chicken stock
- 1 litre water
- 1 tin chickpeas, drained and rinsed
- 800 grams canned crushed tomatoes
- 2 tbsp preserved lemon rind, finely chopped
- 1/4 cup loosely packed coriander leaves
Method
- Heat half the oil in large frying pan over medium heat and cook chicken until browned.
- Set aside to cool for 10 minutes and shred with two forks
- Heat remaining oil in large pot over medium heat; cook onion, garlic and ginger, stirring until onion softens.
- Add spices and stir until fragrant
- Add flour; cook gently, stirring until mixture thickens and bubbles.
- Gradually stir in stock and water; cook stirring until mixture boils and thickens slightly.
- Reduce heat; simmer uncovered, 20 minutes
- Add chickpeas and tomatoes, bring to boil.
- Reduce heat; simmer for a further 10 minutes.
- Add chicken and preserved lemon; stirring until soup is hot.
- Season to taste.
- Add coriander just before serving
