Moroccan harira chicken soup

This recipe was written for us at our launch event in June, where 180 people from communities and businesses all over Bristol gathered over a global buffet.

Ingredients:
6 chicken thighs
100ml water
2 sticks of celery, chopped
1 carrot, cubed
1tsp cumin seeds
1tsp ground coriander
2 tsp cinnamon
2tsp turmeric
2tsp harissa spices
1 tin tomatoes
2 chicken stock cubes
85g green lentils
1 tsp sugar
Juice of 1 lemon
Handful of torn, fresh coriander

1. Fry the chicken thighs until golden brown
2. Add the rest of the ingredients apart from the lemon and coriander, and cook until the lentils are tender
3. Squeeze over the lemon juice, garnish with the coriander and serve