This Chicken Soup recipe can easily double up as a casserole by simply adjusting the chicken quantities
For 8 generous servings you need
2 chicken thighs, bone in skin on (for casserole use 4 thighs)
2 chicken breasts, bone in skin on (for casserole use 4 breasts)
1 x 1kg vegetable soup mix (or 250ml of each cubed butternut, sweet potato and carrot; 125ml chopped celery)
2 onions coarsely chopped
2 cloves garlic, crushed
5cm fresh ginger root, grated
250ml chopped peeled tomatoes or stewed tomatoes
1 chilli chopped
20ml Ras el Hanout (or commercial Moroccan seasoning)
5ml cumin seeds
10ml ground cumin
1 can chick peas, including the liquid
125ml red lentils
50ml chicken stock powder mixed with 1 litre water or 1 litre chicken stock
Salt and pepper to taste
Chopped parsley or coriander to serve
Optional sliced chili and grated ginger for serving
To prepare
Cut the thighs in half and cut the breasts into 3 or 4 pieces
Place the chicken portions, skin side down, into the base of the pressure cooker or pan and heat to brown or sauté until the skin is brown
Add the onions and all the spices, stir to sauté the onions and lightly fry the spices
Add the remaining vegetables, chick peas (including the juice), tomato and lentils and the stock
Stir to mix all the ingredients
Pressure cook for 30 minutes on high pressure; OR place lid on the saucepan and allow to simmer for about 60 – 90 minutes. The meat must be tender.
Taste and add salt and pepper if needed
Serve topped with chopped parsley or coriander
This is a hearty dish on its own. If serving as a casserole you may want to serve it with couscous or brown rice.
