North African Chicken And Kidney Bean Soup

• 1/3 cup butter
• 1/4 cup olive oil
• 1 pound boneless chicken thighs trimmed
• 1/3 cup all-purpose flour seasoned
• 2 onions thinly sliced
• 1/2 celeriac finely sliced
• 2 teaspoons spice Moroccan
• 1/4 teaspoon chilli powder
• saffron Several threads
• 2 tablespoons tomato puree
• 4 cups chicken stock
• 14 ounces diced tomatoes
• 1 1/2 ounces green lentils rinsed
• 14 ounces kidney beans drained, rinsed
• 2 large eggs lightly beaten
• scallion Sliced, 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, flour, onions, chilli powder, saffron several threads, tomato puruee, chicken stock, tomatoes, green lentils, kidney beans, eggs, scallion

Taken from www.yummly.com/recipe/North-African-Chicken-and-Kidney-Bean-Soup-1401701 (may not work)