Day 52 - Morrocan smoked cod soup with fennel and harissa. It is official, moroccan flavours are my favourite! Also I love spicy food and I cook a lot with chillies now. Florence is doing better and better each day and tonight she did well indeed. Very proud of her and the rest. 5 out of 5. #leeks#garlic#fennel#tomatoes#harissa#potatoes#smokedcod#paprika#dill#lemon 🐟🍅🍋🐟🍅🍋🐟🍅🍋
Hungry to happy in less than an hour
1 pinch of saffron
1 litre chicken stock, made with half a stock cube
1 tbsp olive oil
615g pack skinless and boneless chicken thighs
1 onion, finely chopped
1 garlic clove, crushed
1 large carrot, peeled and diced
2 celery sticks, diced
90g jar harissa pasta
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
2 x 390g cartons chopped tomatoes
2 x 400g tins chickpeas in water, drained and rinsed
4 tbsp low fat crème fraîche, to serve (optional)
1 tbsp fresh parsley, to serve (optional)
1. Add the saffron to the stock in a jug, and leave to infuse. Heat the oil in a large saucepan and add the chicken. Brown all over for 5-6 minutes and then remove and set aside. Add the onion, and cook for 2-3 minutes, until beginning to soften. Stir in the garlic and cook for another minute, then season.
2. Add the carrot, celery, harissa paste and spices to the pan. Cook for 5-6 minutes, stirring so everything is combined and the vegetables are just tender.
3. Pour in the infused stock, chopped tomatoes and add the chickpeas. Stir everything together, season and then bring to the boil. Add the chicken, turn down to a simmer and cover with a lid. Season, simmer gently for 20 minutes, before removing the lid and cooking for another 10 minutes, until the soup has reduced slightly.
4. Spoon out the chicken thighs and shred with 2 forks. Return to the soup, stir through and then divide between 6 bowls. To serve, add a spoonful of crème fraîche and a sprinkling of parsley.
(ad) Soft fluffy rice that's spiced with harissa, an aromatic paste that originates from Morocco served with a mixture of sauteed vegetables and an optional poached egg on top. This dish can use fresh vegetables that have been cooked from scratch or it's a great way to use up any leftover vegetables or meat. #FeedYourHappy#OrganicChristmas
Quem acompanhou pelo stories sabe que eu comecei a aventura pelo Libano com o pé e toda a perna esquerda. Tive 2 experiências horrendas pelo couchsurfing por duas noites seguidas (se vc não acompanhou o azar é seu rsrsrs n vou explicar aqui TUDO de novo) e foi só na terceira que eu fui acertar em cheio... entre os erros e o acerto quase desisti e fiquei em um hostel por duas noites, mas depois tomei coragem e tentei de novo. A hospitalidade do Libanês é famosa e eu não podia me dar por vencida antes de vivenciar um pouquinho dessa fama.
Na foto está Harissa, um monte em que se pode ter uma vista deslumbrante de Jounieh, a baia logo abaixo.
Carrot-Coconut Soup with Harissa and Crispy Leeks from @bonappetitmag. Paired it with an Impure Thoughts from @foulmouthedbeer and some freshly baked bread from @standardbakingco. I’d say it was a successful Monday night feast.