Moroccan Chicken and Lemon Soup

There are some ingredients that are just made to go together : lamb and mint, tomato and basil, chicken and lemon. To call this a soup, really is an understatement, with the rice and pops of swollen raisins – so bloody delicious.

Prep Time: 15 mins

Cook time: 45 min

Serves: 6


Drizzle of olive oil
600g chicken, sliced (thigh meat is gorgeous in this soup)
3 tbsp *Jax Food Hax Moroccan Savoury Spice Mash Up 
2 onions, finely chopped
1 leek, thinly cut
2 carrots, peeled & chopped
3 sticks celery, thinly sliced
3 cloves garlic, crushed
2 tbsp honey
4 tbsp raisins
100g long grain rice
1 large unwaxed lemon, thinly sliced (Remove wax : soak in boiling water for 1 – 2 min)
1.5 litre chicken / veggie stock – hot
salt and freshly ground black pepper


Drizzle the oil in a large saucepan with a pinch of salt and seal the chicken in the hot oil.

Do this in batches, as you don’t want to overcrowd the pan and boil the meat. Remove from the pan, set aside.

In the same pan, add the Moroccan spices, onions and leek, cook gently until soft, without colouring.

Moroccan Chicken & Lemon Soup : Jax Hamilton / Photo : Daniela Aebli PhotographyAdd the carrots, celery and garlic, cook for 2 minutes.  Stir in the honey and raisins and stir over the heat for 2 minutes.

Pop the chicken back in the pan with the rice and lemon slices, stir to coat in the spices.  Pour over the stock, bring to the boil and stir well.

Reduce the heat, cover and simmer gently for 20 – 25 minutes or until the rice is cooked.  Taste, season and serve.

SERVE : With a dollop of yoghurt a sprinkle of freshly chopped coriander leaves and some hot buttered pita.

JAX SAYS:  the raisins in this recipe are unusual, however along with the flavours of the broth, the lemon and the honey, create a kaleidoscope of Moroccan authenticity, you’ll never look back.