Chicken Chorba with Walnuts
Chicken, walnut halves and coriander come together in this Moroccan soup, fragrant with ginger and cumin and baked in the oven. Finish with toasted walnuts and chopped cilantro.
1 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Toast the walnuts in a 350 degree oven for about 8 minutes until fragrant. Let cool. Slice the onion thinly and mince the garlic.
- 2
Heat the oil in a large deep skillet over medium-high heat. Salt and pepper the chicken and cook, turning once, until browned on both sides, about 8 minutes total. Transfer to a plate.
- 3
Add the onion, garlic, and ginger to the skillet and cook over medium heat about 6 minutes, until onion is tender. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and safftron.
- 4
Return the chicken and any juices that have accumulated on the plate to the skillet and bring to a simmer. Cover and cook over low heat for about 30 minutes, until chicken is cooked through. Transfer the chicken to 4 shallow bowls. Season the broth with salt and pepper and spoon it over the chicken in the bowls.
- 5
Serve sprinkled with the toasted walnuts and chopped cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
