Tfaia - Tunisian Chicken Soup With Eggs |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Ingredients:
1 large stewing chicken |
1 lemon, halved |
6 tablespoons fresh lemon juice |
salt |
3 onions, chopped |
3 carrots, chopped |
3 turnips, chopped |
1 stalk celery, chopped |
2 leeks, cleaned and chopped |
1 teaspoon saffron thread, crushed |
3 sprigs parsley |
2 bay leaves |
3 cloves |
pepper |
1/2 teaspoon cinnamon, ground |
6 eggs |
1 tablespoon mint (optional) |
Directions:
1. Remove excess fat from chicken pieces, then rinse. Rub each piece with lemon halves and sprinkle with salt. Cover and refrigerate overnight.
2. Put chicken in a large stockpot and add cold water to cover. Bring to a boil. Reduce heat to a simmer and skim the scum from broth. Simmer gently for 30 minutes. Add the vegetables, saffron and bouquet garni. Cook for about 2 hours. Using a skimmer, remove the solids and discard.
3. Pour the broth through a sieve lined with wet cheesecloth into a large bowl. Chill the stock, uncovered, in an ice bath in the sink until cold. Spoon off fat. Pour the broth into a pot, bring to a boil, and cook at a low boil, skimming if needed, until reduced and flavorful. Add pepper and cinnamon.
4. Beat the eggs with the lemon juice and stir into the soup. Simmer for 8 to 10 minutes.
5. Garnish the soup with the mint.
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