About this recipe:Not for the weak at heart, this is a sweet chicken and fruit soup from Algeria. You must serve with a crusty baguette to soak up the sweet and tangy broth. Great for using up roast chicken leftovers.
1 tablespoon vegetable oil
1 tablespoon minced onion
2 teaspoons ground cinnamon
salt and pepper to taste
30g dried apricots, cut in half (optional)
2 teaspoons lemon zest
2 tablespoons lemon juice
2 apples - peeled, cored and sliced
1/2 roasted, shredded chicken
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the vegetable oil in a large saucepan over medium-low heat. Cook the onion in the oil until it has softened and turned translucent, about 4 minutes.
Stir in the sultanas, apricots, lemon zest, lemon juice and water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer 5 minutes.
Add the apples, and cook about 5 minutes longer until the apples soften. Season with additional cinnamon, salt, and pepper if desired. Stir in the shredded chicken before serving.