Flavored with the Moroccan spice blend ras el hanout, this soup is made by quickly pressure-cooking chicken leg meat with vegetables and adding harissa for heat. With no starchy additions, it is suitable for a ketogenic diet.
Sauté the onion, carrot and celery in olive oil until softened. Add the ras el hanout and cook for another 1 minute.
Add the chicken pieces and chicken stock and close the pressure cooker lid. Cook over low heat for 20 minutes.
Once the pressure has dropped, open the lid and stir in the harissa. Heat for another 2 minutes and serve.
Add the harissa after the soup has cooked; adding it earlier lets its heat escape with the steam. Contains no allergens.
Tavuk but parçalarını biraz büyük kestiğim için 20 dakika yerine düdüklüde 25 dakika bıraktım, kemiksiz ete rağmen tam dağılacak yumuşaklığa ulaştı ve harissa da güzelce sindi.
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