Moroccan Chicken, Lentil & Barley Soup
by Charlie McCarthy, Sr.
Cookware
- large pot
- potato masher
Ingredients
- 1 tbsp olive oil
- 1 lbs boneless skinless chicken thighs
- salt
- pepper
- 1 tbsp olive oil
- 2 carrots
- 1 onion
- 1/2 cups fresh parsley
- 1/2 cups fresh coriander
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cinnamon
- 1 1/2 cups dried red lentils
- 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
Instructions
Step 1
In a large pot, heat half the olive oil over medium heat. Season boneless skinless chicken thighs with salt and pepper. Add to pot. Cook, turning occasionally, until deep golden, about 8 minutes. Set aside on a plate.
Step 2
Add remaining olive oil to pot. Add carrots, onion, fresh parsley, fresh 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.
Step 3
Add dried red lentils, plum tomatoes, chicken stock and pearl 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.
Step 4
Ladle soup into bowls. Top with a dollop of plain yogurt, some strips of preserved lemon then coriander sprigs.