Our State On A Plate - Riki Kaspi’s Moroccan Chicken Lentil Soup

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: turkey thighs

Chicken breast is leaner, while turkey thighs are often less expensive.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa is a protein-rich alternative, while split peas are typically cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective option.

cinnamon

💰Cheaper: allspice

Allspice can mimic the flavor profile of cinnamon in this dish.

Add canola oil to the pot and a good pinch of salt.

Heat the oil until warm, then add diced onion and caramelize it.

Grate ginger and add it to the pot.

Add Russell hanut spice mix to the pot and fry to extract flavors.

Add lentils and peas to the pot to break down and create a thick soup.

Pour in chicken stock and let it cook.

Cut chicken thighs into thin strips; note that they can be omitted for a vegetarian option.

Add small diced apricots to the soup.

Cook for about 30 minutes, checking if lentils and peas are soft.

Prepare garnish by cutting pita bread into small pieces and placing them in a bowl with olive oil and zatar; toss with hands.

Spread pita on a tray and toast in the oven for a few minutes.

Use preserved lemon skin, separating it from the flesh, and cut it into thin strips and small cubes.

Mix preserved lemon with parsley.

Before putting the lid on the soup, reduce the heat and add spinach, allowing it to wilt and create a thick texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens