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MORROCAN CHICKEN & 3 GRAINS BROTH


What do you need

  • [   ] 375g skinless chicken thighs cut into 1cm cubes
  • [   ] 1 tb olive oil
  • [   ] ¼ tsp turmeric
  • [   ] ½ tsp ground cinnamon
  • [   ]  ½ tsp ground ginger
  • [   ] 2 onions chopped
  • [   ] 40g fresh coriander chopped
  • [   ] 400g canned chopped tomatoes
  • [   ] 1tsp harissa (or ½ tsp red chilli flakes)
  • [   ] 200g Gallo 3 grains
  • [   ] 200g canned chickpeas drained and rinsed
  • [   ] 50g vermicelli noodles (optional) broken into 2.5cm lengths
  • [   ] 1 egg beaten with juice of ¼ lemon

Proposed by: Paul Gayler


50'
4
Easy

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How to prepare:

Place the chicken cubes in a pan, add the oil, onion, spices and stir over a low heat for 10 minutes with no colour. Add the tomatoes along with their juice, the harissa, the coriander, cover with a litre of cold water, bring to the boil. Reduce the heat, simmer for 25 minutes, before adding the 3 grains and chickpeas, simmer for further 15 minutes. Add the broken vermicelli noodles, simmer for a final 5 minutes. Stir in the egg and lemon mix using a large spoon to create egg strands in the soup. Season with black pepper and serve.


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