Moroccan Chicken, Lentil & Barley Soup

by Charlie McCarthy, Sr.

Ingredients

• 1 tbsp olive oil
• 1 lbs boneless skinless chicken thighs
• salt
• pepper
• 1 tbsp olive oil
• 2 carrots (finely chopped)
• 1 onion (finely chopped)
• 1/2 cups fresh parsley (finely chopped)
• 1/2 cups fresh coriander (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 1 tbsp cumin
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cinnamon
• 1.5 cups dried red lentils (rinsed and picked over)
• 1 can plum tomatoes
• 8 cups chicken stock
• 1/4 cups pearl barley
• 2 tbsp lemon juice
• plain yogurt
• strips of preserved lemon
• coriander sprigs

Recipe

1. In a large pot, heat half the oil over medium heat. Season chicken with salt and pepper. Add to pot. Cook, turning occasionally, until deep golden, about 8 minutes. Set aside on a plate.
2. Add remaining oil to pot. Add carrots, onion, parsley, coriander and a generous pinch or 2 of salt. Cook over medium heat, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic, ginger, cumin, turmeric, paprika and cinnamon. Cook just until garlic is tender, about 1 minute. Return chicken and any juices to pot. Stir.
3. Add lentils, tomatoes, stock and barley. Using a potato masher, crush and break up tomatoes into bite-sized pieces. Bring to a boil, then cover and gently simmer until lentils and barley are very tender, about 40 minutes. Remove chicken. Shred the meat then return it to pot. Add lemon juice, season with salt and pepper to taste.
4. Ladle soup into bowls. Top with a dollop of yogurt, some strips of preserved lemon then coriander sprigs.

Enjoy!