Chicken Chorba

Lee Thayer


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.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 2
    onions, halved and finely sliced
  • 1 kg
    chicken wings, (2 lbs)
  • 2 tsp
    ground turmeric
  • 6-7
    saffron threads
  • 1 tsp
    salt, or to taste
  • 1/2 tsp
    black pepper
  • 1 can(s)
    chickpeas, 14 oz, drained, or 1 1/2 cups cooked
  • 2
    medium tomatoes, grated
  • 1 1/2 Tbsp
    tomato paste
  • 2
    large potatoes, scrubbed and diced
  • 100 g
    dry spaghetti, break into 1 1/2 in pieces, (3 1/2 oz)
  • 3 Tbsp
    fresh parsley, chopped, plus for garnish
  • 6 1/3 c

How to Make Chicken Chorba


  1. Potatoes and onions prepped. For the potatoes, I use a french fry cutter first, then a knife to cut the cubes from the "fry" shapes.
  2. This 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.
  3. In 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.
  4. Add 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.)
  5. Add 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.
  6. Stir 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!
  7. Ladle into bowls, garnish with parsley if desired, and serve.

Printable Recipe Card

About Chicken Chorba

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Moroccan

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