Seasoned with Morocco's ras el hanout spice blend, this chicken soup pressure-cooks chicken thigh with vegetables and finishes with a kick of harissa. Free of any starchy filler, it fits a ketogenic diet.
Sauté the onion, carrot and celery in olive oil until soft, then stir in the ras el hanout and cook for 1 more minute.
Add the chicken pieces and chicken stock, seal the pressure cooker and cook over low heat for 20 minutes.
Once the pressure has released, stir in the harissa, warm through for 2 more minutes and serve.
Stir in the harissa after the soup has finished cooking — adding it too early lets the heat cook off with the steam. Contains no listed 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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