- 1 chicken (1.6 kg)
- 1 litre (4 cups) chicken stock (see note)
- 30 gm butter, coarsely chopped
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 40 gm (8cm piece) finely chopped ginger
- 2 tsp ras el hanout (see note)
- 400 gm whole canned tomatoes
- 180 gm black lentils, rinsed (see note)
- 260 gm peeled celeriac (about ½), diced
- Pinch of saffron threads
- ¼ cup each finely chopped flat-leaf parsley and coriander
- To serve: thick plain yoghurt
- 1Place 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.
- 2Heat 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.
For this recipe and others for chicken soup, buy good-quality chicken stock or make your own: see step 1 of our
. 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
Drink Suggestion: Hearty dry rosé. Drink suggestion by Max Allen
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