Easy recipe North African Chicken and Kidney Bean Soup

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ninety g Butter one quarter cup Olive Oil about five hundred g Chicken Tigh Fillets, trimmed one third cup Seasoned Flour about two Onions, thinly sliced one/about two Celeriac, finely sliced about two tsp Moroccan Spice (also called Ras El Han Hanout) one quarter tsp Chilli Powder one pinch Saffron about two tbsp Tomato Paste four cups Chicken Stock about two–about three cups Water four hundred g can Diced Tomatoes one quarter cup Green Lentils, rinsed four hundred and twenty g Kidney Beans, drained, rinsed about two eggs, Lightly Beaten Green Onion, sliced, to serve Heat butter and oil together in a large saucepan over medium heat. Toss chicken in seasoned flour, shaking off excess. Cook chicken about three–four minutes, until browned. Transfer to a plate. Let cool, then cut chicken into small pieces. In same pan, sauté onion and celeriac for six–about eight minutes, until tender. North African Chicken and Kidney Bean Soup. Stir in spices and cook for one minute, until fragrant. Mix in tomato, paste (Recipes by ingridients paste) followed by stock, water, tomatoes and lentils. North African Chicken and Kidney Bean Soup. Bring to the boil, stirring. Reduce heat to low and simmer, covered, for about twenty–about twenty-five minutes, until lentils are tender. North African Chicken and Kidney Bean Soup. Stir in chicken and beans. Season to taste. North African Chicken and Kidney Bean Soup. Gradually add eggs, in a thin stream, stirring. Serve soup topped with green onion. .