North African Chicken And Kidney Bean Soup

• 1/3 cup butter
• 1/4 cup olive oil
• 1 lb boneless chicken thighs, trimmed
• 1/3 cup all-purpose flour, seasoned
• 2 None onions, thinly sliced
• 1/2 None celeriac, finely sliced
• 2 tsp Moroccan spice
• 1/4 tsp chilli powder
• Several threads saffron
• 2 tbsp tomato puree
• 4 cups chicken stock
• 1 x 14 oz can diced tomatoes
• 1.5 oz green lentils, rinsed
• 1 x 14 oz can kidney beans, drained, rinsed
• 2 None large eggs, lightly beaten
• None None Sliced scallion, to serve

1. Heat butter and oil together in a large saucepan over medium heat. Toss chicken in seasoned flour, shaking off excess. Cook chicken for 3-4 mins, until browned. Transfer to a plate. Cool, then cut chicken into small pieces.
2. In same pan, saute onion and celeriac for 8 mins, until tender. Stir in spices and cook for 1 min, until fragrant.
3. Mix in tomato puree, followed by stock, 2 cups water, tomatoes and lentils. Bring to a boil, stirring. Reduce heat to low and simmer, covered, for 20-25 mins, until lentils are tender.
4. Stir in chicken and beans. Season to taste. Gradually add eggs, in a thin stream, stirring. Serve soup topped with scallions.

butter, olive oil, chicken thighs, flour, onions, spice, chilli powder, saffron, tomato, chicken stock, tomatoes, green lentils, kidney beans, eggs, scallion

Taken from recipes-plus.com/api/v2.0/recipes/28025 (may not work)