1 tbsp NOMU Extra Virgin Olive Oil
½ red onion, diced
2 free-range chicken breasts
1 tsp NOMU Duck & Poultry Grinder
2 cups sweet potato, cubed
1 tbsp green pepper, chopped
1 tbsp NOMU Moroccan Rub
2 tbsp tomato paste
30ml NOMU Chicken STOCK, dissolved in 400ml hot water
1 cup plain yoghurt
Freshly baked baguette, to serve
Heat the oil in a large saucepan and gently fry the onion until soft and translucent. Add the chicken breasts, season with a good grinding of NOMU Duck & Poultry and brown all over to seal the meat. Remove the chicken breasts from the saucepan and set aside to cool.
Add the sweet potato and green pepper to the saucepan, stirring constantly until just cooked through. Reduce the heat and stir in the NOMU Moroccan Rub, tomato paste and chicken stock. Using a fork, shred the chicken breasts and return to the saucepan. Make sure that all the ingredients are covered with the stock, adding more if necessary.
Partially cover with a lid and leave the soup to simmer gently for 20 minutes. Remove from the heat and blitz the soup once or twice with a handheld blender.
Ladle the soup into bowls and stir in a generous dollop of plain yoghurt. Serve with warm buttered chunks of baguette and orange marmalade.
1 tbsp NOMU Extra Virgin Olive Oil
½ red onion, diced
2 free-range chicken breasts
1 tsp NOMU Duck & Poultry Grinder
2 cups sweet potato, cubed
1 tbsp green pepper, chopped
1 tbsp NOMU Moroccan Rub
2 tbsp tomato paste
30ml NOMU Chicken STOCK, dissolved in 400ml hot water
1 cup plain yoghurt
Freshly baked baguette, to serve
Heat the oil in a large saucepan and gently fry the onion until soft and translucent. Add the chicken breasts, season with a good grinding of NOMU Duck & Poultry and brown all over to seal the meat. Remove the chicken breasts from the saucepan and set aside to cool.
Add the sweet potato and green pepper to the saucepan, stirring constantly until just cooked through. Reduce the heat and stir in the NOMU Moroccan Rub, tomato paste and chicken stock. Using a fork, shred the chicken breasts and return to the saucepan. Make sure that all the ingredients are covered with the stock, adding more if necessary.
Partially cover with a lid and leave the soup to simmer gently for 20 minutes. Remove from the heat and blitz the soup once or twice with a handheld blender.
Ladle the soup into bowls and stir in a generous dollop of plain yoghurt. Serve with warm buttered chunks of baguette and orange marmalade.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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