Shorba Baidha - Algerian Chicken Soup
Chicken, chick-peas and lemon come together in this soup, fragrant with cinnamon and steamed.
2 hr 5 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 120 min · 125 min total
- medium
- 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. Add the chickpeas to the pot & simmer for further 10 minutes covered.
- 4
Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes. Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
- 5
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
