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Morrocan Chicken and Potato Soup

Spicy tomato soup with Lentils, kidney beans and potato and chicken chunks

Morrocan Chicken and Potato Soup


90g Butter
1/4 Cup Olive Oil
500g Chicken Thigh Fillets, trimmed
1/3 Cup Flour Seasoned (with salt and pepper to taste)
2 Onions, thinly sliced
1 Large Potato, peeled, cubed
2-3 Cloves Garlic, crushed
2 Tsp Moroccan Spice
1/4 Tsp Chilli Powder
1 Pinch Saffron
2 Tbsp Tomato Paste
4 Cups Chicken Stock
2–3 Cups Water
400g Can diced Tomatoes
1/4 Cup Green Lentils, rinsed
420g Kidney Beans, drained, rinsed
2 Eggs, Lightly Beaten
Spring Onions for garnish


  1. In a large saucepan over medium heat, heat butter and oil together.
  2. Coat the chicken in the seasoned flour, shaking off excess then cook for 3–4 minutes, until browned.
  3. Transfers to a plate and allow to cool then cut chicken into small chunks.
  4. In the same pan sauté onion, garlic and potato for 6-8 until lightly golden.
  5. Stir in spices and cook for 1 more minute, until fragrant.
  6. Mix in the tomato paste, add the stock, water, tomatoes and lentils.
  7. Bring to the boil reduce heat to low then simmer covered for 20–25 minutes until lentils are tender.
  8. Stir in the chicken and beans then season to taste.
  9. Gradually add in eggs, in a thin stream, stirring gently.
  10. Serve soup garnished with spring onion on top.

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