This soup, a regular on Iraqi home tables, is made by simmering bone-in chicken in a base of onion and garlic sautéed with turmeric, cumin and chilli flakes. Fresh ginger and lemon juice add a bright tartness alongside the spiced warmth.
Put the bone-in chicken thighs in a wide pot and cover with water. Once it boils, skim off the foam that rises to the surface, then poach over low heat until the meat pulls easily off the bone.
In a separate pot, sauté the onion in olive oil until translucent. Add the garlic, fresh ginger, turmeric, cumin and chilli flakes and sauté for another minute, then stir in the tomato paste.
Strain the chicken poaching liquid into the sautéed mixture and simmer for another 10 minutes, letting the flavours come together.
Pull the poached chicken off the bone by hand, shred it, stir it back into the soup and season with salt and black pepper.
Once off the heat, stir in the lemon juice and serve topped with chopped parsley.
Skim the foam off the chicken while it poaches, or the soup will look cloudy. Add the lemon juice just before serving — added too early, its tartness overpowers the broth.
For a thicker soup, reduce some of the poaching liquid down; the chicken's own broth already carries plenty of flavour.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.