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  Added: May 11, 2006  •  Visited (449)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Tart Chicken Soup With Coriander
What You Need:
  • 4 eggs
  • ½ cup fresh strained lemon juice
  • 3 tablespoons coarsely chopped fresh coriander (cilantro)
  • Salt
  • A 4- to 4¼ -pound stewing fowl
  • 2 cups thinly sliced onions
  • ½ teaspoon powdered saffron

  • How To Cook:
    1. In a heavy 6- to 8-quart pot, combine the stewing fowl, onions and enough cold water to cover the bird by 1 inch. Bring to a boil over high heat, meanwhile skimming off all the foam and scum with a large spoon as they rise to the surface.

    2. Stir in the saffron, cover the pan and reduce the heat to low. Simmer for about 2 hours, or until the bird is tender but not falling apart.

    3. Let the soup continue to simmer, and transfer the bird to a plate and with a small, sharp knife remove the skin. Cut the meat away from the bones and cut it into slivers. You may add the meat to the finished soup or serve it separately.

    4. In a small bowl beat the eggs just long enough to combine them. Then, beating with a wire whisk, slowly pour in 1cup of the soup.

    5. Return the mixture to the simmering soup in a slow stream, whisking constantly. Simmer another minute or two or until the soup has thickened lightly. (Do not let it boil or it will curdle.)

    6. Stir in the lemon juice, taste for seasoning, and pour into a heated tureen. Sprinkle with coriander and serve at once.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Middle East » Azerbaijan
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Soup


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