chicken chorba
This is Moroccan in origin and popular across North Africa. Simple ingredients and delicious! When I made this the first time, the family loved it it so I do make this from time to time. Although the photos show my pressure cooker, this is NOT a pressure cooker dish, I was simply using the cooker as it is a thick walled, heavy pot.
prep time
20 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 tablespoon olive oil
- 2 - onions, halved and finely sliced
- 1 kilogram chicken wings, (2 lbs)
- 2 teaspoons ground turmeric
- 6-7 - saffron threads
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 can chickpeas, 14 oz, drained, or 1 1/2 cups cooked
- 2 - medium tomatoes, grated
- 1 1/2 tablespoons tomato paste
- 2 - large potatoes, scrubbed and diced
- 100 grams dry spaghetti, break into 1 1/2 in pieces, (3 1/2 oz)
- 3 tablespoons fresh parsley, chopped, plus for garnish
- 6 1/3 cups water
How To Make chicken chorba
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Step 1Potatoes and onions prepped. For the potatoes, I use a french fry cutter first, then a knife to cut the cubes from the "fry" shapes. -
Step 2This was a first for me, grating tomatoes, and I will say, it does a perfect job. Simply cut the end opposite the stem end, off and start with the cut end on the largest holes on a box grater. The tomato is grated and the leftover part is the skin and stem end. I grated 3 plum tomatoes.
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Step 3In a large pot, heat the oil on medium high heat, when hot, add the onion, turmeric, saffron, salt, pepper, and chicken, and give the pot a stir. Cook the chicken for 8-10 minutes, stirring the chicken once in a while, this is to just brown the chicken a bit, not trying to cook them through.
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Step 4Add the chickpeas, potatoes, and water and bring to a boil then reduce to a low simmer. Cover the pot and let simmer for about 40 minutes, stirring occasionally. (I used chickpeas I cooked in the pressure cooker.)
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Step 5Add the grated tomatoes and tomato paste to the pot and stir in. Bring to a boil, then reduce to a low simmer for 15 minutes to blend that in.
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Step 6Stir in the broken spaghetti and parsley and let simmer until the spaghetti is tender. Here, the pasta is done, I used linguine, and the kitchen was smelling great!
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Step 7Ladle into bowls, garnish with parsley if desired, and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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