The end of the summer, a chill in the air and darker evenings can leave all of us feeling a little like hunkering down under a blanket on the sofa. I’m still hoping for some sunny days and the last few excuses (as if any were needed) to get the bbq fired up but the colder evenings need something a little more comforting.
Try this simple soup with it’s deeply intoxicating spices from our Ras El Hanout. If you have leftover cooked chicken, it’s ready in 20 minutes and the recipe will serve 4-6 making it a great lunch to put in a flask for work the next day.
250g cooked chicken, cut into small pieces
1tbsp vegetable oil
2 large carrots, peeled and chopped into small chunks
1 large red onion, finely chopped
2 cloves garlic, finely sliced
2tbsp Bite Me Spices Ras El Hanout
100g Easy Cook Rice
700ml chicken stock
3cm strip of lemon zest
Juice of half a lemon
2tbsp chopped parsley and chopped coriander
Salt if needed
Heat the oil in a large saucepan. Add the chopped onion and fry for 2 minutes. Add the chopped carrot and garlic and fry for a further 5 minutes.
Add the chicken pieces and 2tbsp of Ras El Hanout. Stir well and reduce heat to low.
Add the rice, chicken stock and lemon zest. Stir well, place on a lid and simmer for 20 minutes until,the rice is cooked through.
Add the lemon juice to taste and season if needed.
- Just before serving add the chopped fresh herbs and stir.