← Nouns Cooking · Moroccan

Ingredients

• 500 g chicken thighs, cut into small pieces
• 1 Onion, grated
• 15 g butter or smen
• 2 tbsp Olive oil
• 1 Cinnamon stick
• ½ tsp White pepper
• 1 tsp Salt
• 1.5 l Water
• 1 can chickpeas (400 g can), drained
• 60 g Fine wheat vermicelli (shaariya)
• 1 egg yolk
• 1 Lemon, juiced
• 1 bunch small bunch parsley, finely chopped

Method

1. Put the chicken, onion, butter, oil, cinnamon stick, pepper and salt in a pot over medium-low heat. Stir for 5 min so the onion softens without browning; this soup stays pale.
2. Pour in the water, bring to the boil and simmer gently for 25 min. Add the chickpeas and simmer for 5 min more. Check the chicken is cooked through (75°C/165°F).
3. Stir in the vermicelli and cook for 5–8 min until soft. Remove the cinnamon stick.
4. In a bowl, whisk the egg yolk with the lemon juice, then slowly whisk in a ladle of the hot soup.
5. Take the pot off the heat and stir the egg mixture into the soup. Do not let it boil again or the egg will curdle. Add the parsley and serve straight away.

Tips

• If you use dried chickpeas, soak 100 g overnight and add them with the water at the start.
• Little meatballs of seasoned mince are a popular addition; drop them in with the vermicelli.

Sources

Written in our own words after cross-checking these recipes:

Amour de Cuisine Cooking With Alia