So we’ve been a bit busier now that the baby brit has arrived on the scene. This post is mostly just to ensure that I don’t lose the recipe for a chicken soup that I really enjoyed.
And that’s it.
Chicken Harira with Spinach and Lemon (Chicken Soup) adapted from Waitrose Magazine, June 2013
1 tbsp olive oil
small bunch of coriander stalks and leaves separated
2 garlic cloves, crushed
5cm piece of fresh ginger, grated
1 lemon, zested and juiced
2 tsp ground cumin
2 tsp sweet smoked paprika
1 tin, chopped tomatoes (400g)
800ml chicken or vegetable stock
100g bulgar wheat
250g leftover cooked chicken (I used two chicken breasts)
4tbsp natural yogurt
Heat the oil in a large saucepan, adding the chopped coriander stalks, garlic, ginger and lemon zest. Stir fry for two minutes. Stir in the cumin and paprika, cooking for an additional minute. Next add the tomatoes, bulgar wheat, and stock. Cover the pan and simmer for 8 minutes until the bulgar is just tender. Stir in the chicken and spinach, letting the spinach wilt. Dress with torn coriander leaves. Season with salt and pepper, adding lemon juice to taste. Top with 1tbsp yogurt.