Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy & tasty algerian white chicken soup (chorba bayda / baidha). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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To begin with this recipe, we must first prepare a few ingredients. You can cook easy & tasty algerian white chicken soup (chorba bayda / baidha) using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha):
- Make ready SOUP BASE:
- Get chicken drumsticks or thighs (c. 500g), bones included (skin is optional)
- Take large onion, finely chopped
- Take garlic cloves, minced
- Prepare fresh celery, finely chopped
- Make ready carrots, roughly chopped
- Take cooked chickpeas, drained and rinsed (c. 120 g if you are using dry chickpeas)
- Prepare cinnamon stick (can us whole stick as well)
- Get fine salt
- Make ready black pepper
- Make ready olive oil
- Get butter (I used ghee instead of olive oil and butter)
- Get ground cinnamon (cassia)
- Take water (can go up to 1.5 L)
- Prepare FOR THE FINISH:
- Make ready lemon, juice only
- Take large egg yolk
- Prepare fresh coriander or parsley, roughly chopped
Instructions to make Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha):
- In a large cooking pot fitted with a lid, warm ghee (or oil and butter) over medium heat. Add chicken pieces and brown on all sides for about 5-10'.
- Remove the browned chicken from the pot and set aside. In the same pot add onion, garlic, carrot and celery, cook over a low-medium heat while stirring it so it doesn't burn. Scrape the bottom of the pot to remove any browned chicken bits, which will form part of the soup base. Cook until the onion has softened and is translucent.
- Add spices and seasoning and return the chicken to the pot, sauté for a minute or so more all together. Add water, bring the soup up to a boil, cover and reduce heat to a steady simmer. Cook simmering for 45 minutes.
- Add the chickpeas, cover and let it to cook for 15 minutes more.
- In the last 5 minutes of cooking, in a small bowl mix together egg yolk, lemon juice with a fork. Add a few table spoons of soup broth into th mix and stir until fully mixed. Make sure you do this only when you are ready to put it in the pot as the lemon will 'cook' the yolk if left together and it will congeal.
- Steadily stir in this mixture into the soup in a thin stream, while mixing the soup while doing it. Add chopped parsley / coriander.
- Remove the chicken from the pot and flake the meat, removing bones and skin. Return chicken pieces to the pot. This is optional but i prefer just having chicken meat when eating for a less messy experience! :)
- Switch off the heat and leave the soup covered for 5 minutes before serving warm.
- NOTE: I found that chikpeas are enough of a carb for me. But if you'd like, you can add a handful of broken up vermicelli noodles or washed rice 10 -15 minutes before the end of cooking time and before you add the egg mixture.
So that’s going to wrap it up for this exceptional food easy & tasty algerian white chicken soup (chorba bayda / baidha) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
