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Moroccan Roast Chicken + Use those leftovers for shredded chicken soup

SERVES 4  // HANDS-ON 10 min  // HANDS-OFF 55 min

¼ cup harissa
2 tbsp olive oil
Zest and juice of 1 lemon (keep the zest for the soup)
2 garlic cloves, peeled and crushed
1 tbsp brown sugar
2 tsp ground coriander
2 tsp ground cumin
1 whole chicken (keep the bones for the soup)
Salt and pepper
1 butternut, peeled and sliced
2 tbsp chopped parsley
1 chilli, chopped
400g tin chickpeas, drained

1. Preheat oven to 180°C.
2. Mix together harissa, olive oil, lemon juice, garlic, sugar, coriander and cumin. Place the chicken on a baking tray. Rub the spicy mixture all over it (under the skin too) and season it with salt and pepper. Arrange the butternut around the chicken.
3. Roast for 45 minutes, or until the chicken is golden. Sprinkle with parsley and chilli. Add the chickpeas and roast for another
10 minutes. Serve.

SERVES 4 // HANDS-ON 20 min // HANDS-OFF 3–4 hours

For the chicken stock (1½L)
Leftover chicken carcass
2L water
1 onion, quartered
2 carrots, grated
2 stalks celery, chopped
1 tbsp chopped parsley
1 tsp thyme leaves
1 bay leaf
For the soup
1–2 cups shredded leftover Moroccan roast chicken
2 carrots, chopped
1 onion, peeled and chopped
1 stalk celery, chopped
Salt and pepper
Leftover zest of ½ lemon
1 tbsp chopped parsley

For the chicken stock
1. Place all the ingredients in a large pot. Bring to the boil, then simmer gently for 3–4 hours. Skim the fat off the surface as needed.
2. Pass the stock through a fine sieve. Store in the fridge.
For the soup
1. Place 1½L stock and all soup ingredients, except lemon zest and parsley, in a pot and bring to a simmer. Simmer for about 20 minutes; don’t stir too much.
2. Just before serving, stir in lemon zest and parsley.


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