El mestouk

    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.

    3 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (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)