Moroccan chicken soup with pita bread

Yield: 1 servings

Measure Ingredient
4 cups Chicken stock
2 teaspoons Ground cumin
1 teaspoon Paprika
1 teaspoon Ground coriander
2 teaspoons Dried mint
8 Skinless chicken thighs or drumsticks
1 cup Brown lentils
1 medium Onion
2 Cloves garlic
1 bunch English spinach
1 bunch Chopped fresh coriander
2 tablespoons Chopped parsley
¼ cup Lemon juice

Turn Crockpot onto high.

Add chicken stock, spices, chicken pieces and dried mint.

Wash lentils well under cold running water and add to soup.

Chop onion and place in microwave safe bowl with garlic and a little olive oil. Cook on high for 3 minutes or until onion is soft, add this mixture to the crockpot.

Cover the Crockpot and cook on high for 3½ hours or on low for 8 hours.

When soup is cooked, add washed and chopped fresh spinach leaves and chopped fresh herbs.

Stir in lemon juice and taste for salt.

Serve with toasted pita bread.

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