Chorba Bayda – Algerian White Chicken Soup

• Gluten free

• Meat

  • 500 g Halal chicken pieces

• Produce

  • 1 Carrot
  • 1 Celery stick
  • 1 400 gram tin Chickpeas
  • 1 small bunch Coriander or parsley
  • 2 Garlic cloves
  • 1 Onion

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 Lemon, juice only

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 Cinnamon, ground
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 Litre water

Found on halalhomecooking.com

Description

Ingredients

• 2 tablespoon olive oil
• 1 tablespoon butter (or smen)
• 500 grams halal chicken pieces, on the bone (skin or skinless its upto you)
• 1 onion, grated or finely chopped
• 1 carrot, roughly chopped
• 1 celery stick, trimmed and finely chopped
• 2-3 garlic cloves, minced
• ½ teaspoon ground black pepper (or ¼ black pepper ¼ crushed chilli flakes)
• ½ ground cinnamon (cassia)
• 1 teaspoon fine sea salt (to taste)
• 1 litre water
• 400 gram tin chickpeas, drained and rinsed (or pre-cooked from dry chickpeas about 120g dry weight)
• 1 egg yolk
• 1 lemon, juice only
• 1 small bunch of coriander or parsley, chopped

Directions

• In a large cooking pot fitted with a lid, warm oil and butter over medium heat, add chicken pieces and brown on all sides, this should take anywhere from 5-10 minutes. I prefer cooking chicken with the skin on as it helps keep it from drying out and then remove the skin just before or when eating.
• Remove the browned chicken from the pot and set aside. In the same pot add onion, carrot and celery, cook over a low-medium heat scraping the bottom of the pot to remove any browned chicken bits. Cook until the onion has softened and is translucent. Add garlic, spices and seasoning and return the chicken to the pot, sauté for a minute or so more. Add water, bring the soup up to a boil, cover and reduce heat to a steady simmer. Cook for 45 minutes.
• Now add the chickpeas, cover and let it to cook for 15 minutes more. In the last 5 minutes of cooking, in a small bowl mix together egg yolk, lemon juice and coriander/parsley with a fork, slowly stir in a ladle of the soup. Now steadily stir this mixture into the soup. Switch off the heat and leave the soup covered for 5 minutes before serving warm with crusty bread.

Nutrition