El mestouk
(3)
30 min
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
3 people made this
Ingredients
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
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.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (1)
1
This was awesome soup ... different but very good ... i didn't use the raisins (I hate raisins) and i used olive oil ... it was sweet but not too sweet. - 02 Jan 2011 (Review from Allrecipes US | Canada)
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