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.