Harissa Chicken And Lentil Soup Recipes

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SPICY HARISSA CHICKEN WITH LENTILS



Spicy harissa chicken with lentils image

This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour - hearty, filling and low in calories

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

1 tbsp olive oil
1 red onion , chopped
1 garlic clove , crushed
50g harissa
500g chicken thigh , skin removed, boned and diced
1 medium carrot , grated
200g dried puy lentils
2 x 400g cans chopped tomatoes
1.2l stock , made from 1 chicken or vegetable stock cube
flat-leaf parsley , to serve (optional)

Steps:

  • Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
  • Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
  • Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

Nutrition Facts : Calories 440 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium

MOROCCAN HARIRA & CHICKEN SOUP



Moroccan harira & chicken soup image

This North African-inspired soup is flavoured with harissa and spices. Serve with hummus toasts and cooling yogurt

Provided by Good Food team

Categories     Dinner, Lunch

Time 1h20m

Number Of Ingredients 19

3 tbsp olive oil , plus extra to drizzle
4 boneless, skinless chicken thighs
1 leek , washed and finely sliced
4 fat celery sticks, chopped into small pieces
3 large carrots , chopped into small pieces
2 big parsnips , peeled and chopped into small pieces
small pack coriander , stalks finely chopped, leaves reserved to serve
1 tbsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground turmeric
2 tbsp harissa (we used Belazu)
2 x 400g cans chopped tomatoes
2 chicken stock cubes , crumbled
85g raw green lentils
zest and juice 1 lemon
1 tbsp golden caster sugar
natural yogurt , toast and hummus, to serve

Steps:

  • Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.
  • Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened - about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.
  • Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.

Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium

HARISSA CHICKEN THIGHS WITH SHALLOTS



Harissa Chicken Thighs With Shallots image

Chicken thighs, bathed in a broth spiked with spicy, earthy harissa, are at the heart of this quick, flavorful weeknight dinner. Here, the chicken fat is smartly used to sauté shallots until just softened. (They're finished off with the chicken, melting down in the sauce.) If you don't like spicy, don't fret: A showering of fresh herbs and a good squeeze of lime nicely cuts the heat.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
4 to 5 small shallots, ends trimmed, quartered, root to stem, and peeled
2 garlic cloves, finely chopped
3 tablespoons harissa
1/2 teaspoon ground cinnamon
1 to 1 1/2 cups chicken stock, plus more as needed
1/4 cup roughly chopped cilantro, leaves and tender stems
2 scallions, thinly sliced
1 lime, cut into wedges, for serving
Flaky salt, for serving (optional)

Steps:

  • Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.
  • Stir in harissa and cinnamon, and add back in the chicken and any residual juices. Pour in enough of the stock to come up to the chicken about halfway, and bring to a simmer. Partly cover and allow the chicken to finish cooking through, about 15 minutes more.
  • Toss the chicken in the sauce until it's nicely coated. Plate and top with the cilantro and the scallions. Serve, spooning braising liquid on top and with lime wedges on the side. Finish with flaky salt, if desired.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 743 milligrams, Sugar 5 grams, TransFat 0 grams

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