As you will see in the video – the whole family is ill right now! This Greek Lemon Chicken Soup is a nourishing, delicate recipe that punches with flavour and hopefully makes everyone in my house better! This recipe calls for couscous, but you can replace this with quinoa, orzo or larger-format Israeli couscous.
50g pine nuts (leave out if your school has nut allergies)
500g chicken breast or thigh fillet, cut into 2cm dice
1/4 cup flour, seasoned with salt and pepper
3 tbsp olive oil
2 onions, sliced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground mild paprika
1 tsp ground coriander
1/4 cup sultanas
1 cup (250mL) chicken stock
1/4 cup chopped fresh coriander or flat-leaf parsley
1 lemon, juiced
2 cups couscous
2 cups water or chicken stock
1/4 cup diced tomatoes
thick natural yoghurt, to serve
- Heat a large non-stick pan over medium-high heat. Add pine nuts, stirring constantly until just starting to colour. Transfer pine nuts to a plate.
- Place seasoned flour in a large bowl, add chicken and toss to coat. Add one tbsp of oil to the frypan, increase heat to high and cook half the chicken until golden. Transfer cooked chicken to a plate. Repeat with another tbsp of oil and remaining chicken.
- Heat remaining tbsp of oil in pan. Add onions, reduce heat to medium and cook, stirring frequently, for 10 minutes or until golden and softened. Add cooked chicken to frypan with spices, sultanas and one cup of stock. Bring to boil, then reduce heat to low and cook for 5-10 minutes until heated through and thickened. Just before serving, stir in pine nuts, coriander and lemon juice.
- To prepare couscous, bring 2 cups of stock or water to the boil in a small saucepan, stir in couscous and olive oil and turn off heat. Leave for 5 minutes, then use a fork to separate the couscous grains.
- Serve chicken with couscous and yoghurt.
Photo Credit: Irena Macri