El mestouk

El mestouk


3 people made this

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.

jacqueline senouci

Serves: 4 

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced onion
  • 2 teaspoons ground cinnamon
  • salt and pepper to taste
  • 70g sultanas
  • 30g dried apricots, cut in half (optional)
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1L water
  • 2 apples - peeled, cored and sliced
  • 1/2 roasted, shredded chicken

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. 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.
  2. 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.
  3. 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.

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