Elat Chicken Soup

Tuesday, April 14, 2009

My good friend Cindy shared this recipe with me and although I haven't actually made it yet (plan to do so soon!), it sounds wonderful.

Elat Chicken Soup

You need:
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1/8 teaspoon ground allspice
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
1 onion, diced
4 cloves garlic, minced
4 quarts low-sodium chicken stock
1 can chickpeas, drained
1 potato, peeled and diced
1 large carrot, peeled and diced
1 medium eggplant, diced
3 tablespoons fresh dill leaves, minced
1/2 cup fresh cilantro leaves, minced
1 English cucumber, diced

Heat 1 tablespoon oil in a large pot over medium-high heat. In a smallmixing bowl, combine cumin, coriander, turmeric, allspice, salt, and pepper;mix well. Season chicken with about 1/2 of the mixture (save remaining1/2). Add chicken to pot and cook for 3 minutes per side. Transfer chickento a plate. Pour off any fat from the pot. Add another tablespoon oil topot; add onion and cook for 3 minutes, stirring occasionally. Add garlicand remaining spice mixture and cook for 1 minute, stirring occasionally.Add chicken stock, chickpeas, potato, carrot, eggplant, dill, and 1/4 cupcilantro to pot; return chicken to pot. Bring to a boil. Reduce heat tosimmer and cook for 1 hour to 1 hour 15 minutes. Add in cucumber. Season,to taste, with salt and pepper. Chop up chicken. Sprinkle soup withremaining cilantro leaves.

Makes 6-8 servings.

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