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Spicy Chicken and Fregola Soup

Serves 4

¼ cup Quisardegna fregola sarda
2 Tbsp extra virgin olive oil (EVO)
1 Tbsp Spice Trader cinnamon powder
2 Tbsp JLC Harissa
2 tsp J. Friend honey
1 onion, peeled and chopped
400g Mahy Farms free-range chicken thights or breasts, sliced
½ jar Sabato tomato passata
2 cups Sabato chicken stock
1 Tbsp lemon juice
2 Tbsp each; chopped mint, Italian parsley and coriander
Sea salt and freshly ground black pepper

Fill a medium-sized pot with water, bring to the boil. Add salt, then fregola and boil for 8 minutes. Drain and set aside.

Heat EVO in a saucepan, add cinnamon, harissa and honey. Gently cook onion until tender. Add chicken to the pan and toss to coat with the paste. Cook for 5 minutes. Add the passata, chicken stock and 2 cups of water. Bring to the boil and then add cooked fregola. Simmer approximately 5 minutes. Add lemon juice, herbs and salt to taste.

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Sabato


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