1chicken (1.6 kg)1 litre(4 cups) chicken stock (see note)30 gmbutter, coarsely chopped1 tbspolive oil1large onion, finely chopped3garlic cloves, finely chopped40 gm(8cm piece) finely chopped ginger2 tspras el hanout (see note)400 gmwhole canned tomatoes180 gmblack lentils, rinsed (see note)260 gmpeeled celeriac (about ½), dicedPinchof saffron threads¼ cup eachfinely chopped flat-leaf parsley and corianderTo serve:thick plain yoghurt
Place chicken in a saucepan large enough to fit snugly, add stock and 500ml water or enough to just cover, season to taste, bring to the boil over medium-high heat, then reduce heat to low-medium, cover and simmer for 10 minutes. Cool to room temperature (2-3 hours), remove chicken and coarsely shred meat (discard bones and skin). Strain stock (discard solids). Reserve 1 litre stock (freeze remainder for another use) and meat separately.
Heat butter and oil in a saucepan over medium-high heat, add onion, cook until tender (5-10 minutes), add garlic, ginger and ras el hanout, stir until fragrant (1-2 minutes), add tomato, lentils, celeriac, saffron and reserved stock, season to taste and bring to the boil. Reduce heat to medium, simmer until lentils are tender (20-30 minutes), add herbs, season to taste, stir in chicken and serve with a dollop of yoghurt.
Note For this recipe and others for chicken soup, buy good-quality chicken stock or make your own: see step 1 of our tortellini in brodo recipe. Ras el hanout, a Moroccan spice blend, is available from Middle Eastern and select other delicatessens. Black lentils are available from select delicatessens; if they’re unavailable, substitute small green lentils.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.