2 whole chicken legs, halved

4 medium red potatoes, skin on, cut into 1-inch pieces

2 carrots, cut into 1-inch pieces

2 cloves garlic, minced

1 1/2 T. minced ginger (22 ml)

1/2 C. white wine (60 ml)

6 C. chicken stock (1125 ml)

Coarse salt and freshly cracked pepper, to taste

1/2 C. red lentils (125 ml)

1 cinnamon stick

1/3 C. chopped dried figs (175 ml)

1/4 C. chopped cilantro (60 ml)

 

Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate.  Reduce heat to medium high. Add remaining 1 T. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.

 

 

Yield:

Calories:

Fat:

Fiber: