Recipe of the Month- Moroccan-Style Chicken Soup
Brought to you by Slimming World, Stotfold.
Serves 4, ready in 1 hour - Ingredients 1 Large skinless & boneless chicken breast 4 tsp smoked paprika 4 garlic cloves, peeled 5cm piece of fresh root ginger, peeled and chopped Half small pack fresh coriander, stalks and leaves separated Low calorie cooking spray 4 tsp ras ell hanout spice 1/4 tsp ground cinnamon 1 chicken stock cube, crumbled 1 large onion, diced 4 tbsp tomato puree 250g passata 400g can chopped tomatoes 1 red pepper, deseeded and diced 400g can chickpeas 2 tbsp dark soy sauce Zest of 1/2 orange
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Coat the chicken breast with 1 tsp smoked paprika and set aside. Put the garlic, ginger, coriander stalks and 100ml water in a small food processor or blender and blitz into a paste. Spray a non-stick saucepan with low calorie cooking spray and place over a low heat. Add the garlic paste and cook for 5 minutes, then add the ras el hanout, cinnamon, remaining smoked paprika and some black pepper and cook for a further 10 minutes, adding a splash of water if anything starts to stick. Add 500ml boiling water and the stock cube and bring to a simmer, then add the chicken breast, cover and poach gently for 10 minutes. Lift out the chicken. Add the onion, tomato puree, passata, chopped tomatoes and red pepper to the pan, plus the chickpeas including the liquid in the can. Simmer gently for 15 minutes. Shred the chicken breast using 2 forks and add to the soup along with the soy sauce, orange zest and coriander leaves. Bring back to a simmer and serve.
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