Levantine cuisine · Soups & Stews

Shorbat Djaj bi Kizbara

Clear chicken soup with a whole bunch of cilantro, fried garlic and plenty of lemon.

Ingredients · for 4 servings

• 600 g chicken thighs
• 2 bunches fresh cilantro
• 8 cloves garlic
• 1 onion
• 2 carrots
• 1 cinnamon stick
• 2 bay leaves
• 2 lemons
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the chicken thighs, set them to simmer with 1.8 l cold water, add the halved onion, cinnamon stick and bay leaves, and bring slowly to a simmer.
2. Skim off the rising foam carefully for the first 10 min. so the broth stays clear, then let it simmer covered over very low heat for 30 min.
3. Peel the carrots, cut into thin slices and add for the last 10 min. of cooking until tender but still with bite.
4. Remove the meat, pull it off the skin and bones, shred into strips, and strain the broth through a sieve into a clean pot.
5. Finely chop the garlic and sauté in the olive oil over medium heat for 1 min. until fragrant, then add the roughly chopped cilantro and let it wilt for 30 sec.
6. Add the meat, carrots and garlic-cilantro mixture to the broth, let simmer for 3 min., season with the juice of one lemon, salt and pepper, and serve with lemon wedges.