Tfaia - Tunisian Chicken Soup with Eggs
Chicken, lemon and carrots simmered on the stove and spiced with saffron and bay leaves. It's finished with mint.
2 hr 20 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 120 min · 140 min total
- medium
- 1
Remove excess fat from chicken pieces, then rinse. Rub each piece with lemon halves and sprinkle with salt. Cover and refrigerate overnight.
- 2
Put chicken in a large stockpot and add cold water to cover. Bring to a boil. Reduce heat to a simmer and skim the scum from broth. Simmer gently for 30 minutes. Add the vegetables, saffron and bouquet garni. Cook for about 2 hours. Using a skimmer, remove the solids and discard.
- 3
Pour the broth through a sieve lined with wet cheesecloth into a large bowl. Chill the stock, uncovered, in an ice bath in the sink until cold. Spoon off fat. Pour the broth into a pot, bring to a boil, and cook at a low boil, skimming if needed, until reduced and flavorful. Add pepper and cinnamon.
- 4
Beat the eggs with the lemon juice and stir into the soup. Simmer for 8 to 10 minutes. Garnish the soup with the mint.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
