North African Chicken And Kidney Bean Soup - cooking recipe

Ingredients

1/3 cup butter
1/4 cup olive oil
1 lb boneless chicken thighs, trimmed
1/3 cup all-purpose flour, seasoned
2 None onions, thinly sliced
1/2 None celeriac, finely sliced
2 tsp Moroccan spice
1/4 tsp chilli powder
Several threads saffron
2 tbsp tomato puree
4 cups chicken stock
1 x 14 oz can diced tomatoes
1.5 oz green lentils, rinsed
1 x 14 oz can kidney beans, drained, rinsed
2 None large eggs, lightly beaten
None None Sliced scallion, to serve

Preparation

Heat butter and oil together in a large saucepan over medium heat. Toss chicken in seasoned flour, shaking off excess. Cook chicken for 3-4 mins, until browned. Transfer to a plate. Cool, then cut chicken into small pieces.
In same pan, saute onion and celeriac for 8 mins, until tender. Stir in spices and cook for 1 min, until fragrant.
Mix in tomato puree, followed by stock, 2 cups water, tomatoes and lentils. Bring to a boil, stirring. Reduce heat to low and simmer, covered, for 20-25 mins, until lentils are tender.
Stir in chicken and beans. Season to taste. Gradually add eggs, in a thin stream, stirring. Serve soup topped with scallions.