Berbere Spiced Chickpea Soup
AfricanTake a look
Your cart is empty.
2 chicken breasts, cut into strips
200ml cooking oil
6 tbsp plain flour
For the marinade:
2 tbsp Shawarma Seasoning
1 lemon, squeezed
4 cloves of garlic, minced
2 tbsp plain yoghurt
2 tsp ground coriander
3 tbsp olive oil
To make the marinade, stir together all the ingredients in a large mixing bowl.
Add the chicken strips and make sure they’re well coated. Leave to marinate in the fridge for at least 1 hour.
When you’re ready to cook, heat the oil in a wok or a deep saucepan.
Take each chicken strip and place in a dish of flour. Lightly coat each strip on all sides before placing them into the hot oil.
Cook for around 5 minutes on each side or until golden brown.