Thursday, 18 February 2010


A simple but very flavourful extract of chicken bones, speciality soup from North
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Servings : 4


Chicken bones 500 grams
Boneless chicken 100 grams
Onion 1 medium
Carrot 1 medium
Celery 1 stalk
Garlic 4-5 cloves
Fresh coriander leaves a few sprigs
Bay leaf 1
Black cardamoms 2
Cloves 5
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Black peppercorns, crushed 1/4 teaspoon
Salt to taste


Clean and wash chicken bones.
Clean, wash and cut boneless chicken into half centimeter sized pieces.
Peel, wash and slice onion.
Peel, wash and slice carrot and celery.
Peel, wash and chop garlic.
Clean, wash and chop coriander leaves.
Put chicken bones in a pot, add four cups of water, sliced onion, sliced carrot, celery slices, bay leaf, black cardamoms, cloves and cook till it is reduced to two and a half cups.
Strain and keep aside.
Heat oil, add cumin seeds, chopped garlic, cook for a minute and then add reduced chicken stock, chicken pieces, crushed peppercorns and salt.
Cook till the chicken pieces are tender. This shorba can be garnished with chopped coriander leaves.
Serve hot.

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