CHORBA WITH CHICKEN | Hello


Try this new recipe from chef Jonathan Garnier. To add more flavor to your dishes, discover the range of Knorr concentrated soups.

Servings: 4 – Preparation: 10 minutes – Cooking: 30 minutes

ingrediants

  • 2 chicken legs, cut into strips
  • 30 ml (2 tablespoons) of Moroccan-style Knorr broth
  • 250 ml (1 cup) of celery, brunoise
  • 250 ml (1 cup) onion, diced
  • 60 ml (4 tablespoons) of olive oil
  • 60 ml (4 tablespoons) of fresh mint leaves, chopped
  • 60 ml (4 tablespoons) of fresh coriander leaves
  • 250 ml (1 cup) of red bell pepper, diced
  • 500 ml (2 cups) of chickpeas, drained and rinsed
  • 250 ml (1 cup) of tomatoes, crushed
  • Salt and pepper to taste

Preparation

Step 1

In a hot saucepan, brown the chicken, celery and onion in a little oil for 3-4 minutes.

2nd step

Add the mint, coriander, Moroccan broth, chilli, chickpeas, crushed tomatoes and sauté for 2 to 3 minutes.

Step 3

Moisten to height and cook over low heat, 20 minutes. Check the seasoning.