moroccan chicken and lemon soup
rating:2 tbsp sunflower oil
2 tbsp olive oil
600g chicken legs, jointed and skinned
2 small onions, roughly chopped
1 leek, cut into 1cm slices
2 medium carrots, roughly chopped
3 sticks celery, cut into 1cm slices
2 large garlic cloves, crushed
2 tbsp honey
4 tbsp raisins
3-4 tsp hot curry power, to taste
1/2 tsp ground allspice
1 tsp ground cumin
1 ltre chicken stock
50g long grain rice
salt and freshly ground black pepper
1 large unwaxed lemon, thinkly sliced
garnish:
150m greek yogurt
2 tbsp chopped coriander
heat oils with 1/4 tsp salt, and brown chicken pieces lightly on both sides. Remove. In same covered pan, cook onion gently until soft. Add leeks, carrots, celery and garlic, cook for 2 mins. Stir in honey, raisins, curry power, cumin and allspice, and stir over the heat for 1 minutes.
return chicken pieces to pan with rice, lemon slices and raising, and stir to coat in the spices. Pour over the stock, sitrring well. Cover and simmer gently for 20-25 mins, untilchicken is cooked, stirring occasionally. Remove chicken meat from bones, and return to pan. Taste for seasoning, and garnish.
