Shorba Baidha - Algerian Chicken Soup.

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 chicken drumsticks, skinless (or other bone-in cuts)
• 1 medium brown onion, finely diced
• 200 g canned chick-peas, rinsed & drained
• 2 1/2 liters water
• 2 inches cinnamon sticks
• 1/2 lemon, juice of
• 1 large egg yolk, beaten
• 1/4 cup fresh parsley, finely chopped
• 2 -3 teaspoons olive oil
• 1 1/2 tablespoons basmati rice
• salt & pepper

Recipe

• 1 in a large pot gently fry the onion in the olive oil. add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
• 2 add the water & some salt & pepper to taste. cover & simmer for 1 hour and 15 minutes on a medium heat.
• 3 remove the chicken from the bones & place the chicken back in the pot.
• 4 add the chickpeas to the pot & simmer for further 10 minutes covered.
• 5 check the seasoning & adjust if required. add the rice & cover & cook for 15 minutes.
• 6 add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
• 7 finally, mix the egg yolk with the lemon juice. add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. cook for 1 minute then add the parsley & take off the heat.