• Partnered with
  • Serves 6
  • 30 mins prep
  • 40 mins cook

North African chicken and kidney bean soup

North African chiken and kidney bean soup

This North African soup recipe is packed full of delicious flavours and spices to create a comforting and hearty winter meal


North African chicken and kidney bean soup

  • 90 g butter
  • 1/4 cup olive oil
  • 500 g chicken thigh fillets, trimmed
  • 1/3 cup seasoned flour
  • 2 onions, thinly sliced
  • 1/2 celeriac, finely sliced
  • 2 tsp moroccan spice
  • 1/4 tsp chilli powder
  • saffron
  • 2 tbsp tomato paste
  • 4 cups chicken stock
  • 2 cups water
  • 400 g can diced tomatoes
  • 1/4 cup green lentils, rinsed
  • 420 g can kidney beans, drained, rinsed
  • 2 eggs, lightly beaten
  • sliced green onion, to serve


North african chicken and kidney bean soup

  1. Heat butter and oil together in a large saucepan on medium. Toss chicken in seasoned flour, shaking off excess. Cook chicken for 3-4 minutes, until browned. Transfer to a plate. Cool, then cut chicken into small pieces.
  2. In same pan, saute onion and celeriac for 8 minutes, until tender. Stir in spices and cook for 1 minute, until fragrant.
  3. Mix in paste, followed by stock, water, tomatoes and lentils. Bring to the boil, stirring. Reduce heat to low and simmer, covered, for 20-25 minutes, until lentils are tender.
  4. Stir in chicken and beans. Season to taste. Gradually add eggs, in a thin stream, stirring. Serve soup topped with green onions.
Hi there! Visiting us from ? We have a local site for you at