Tunisian Chicken Soup with Eggs (Tfaia)

Servings: 6

Ingredients:

1 large stewing chicken or 2 broilers, cut into pieces (about 5 pounds chicken parts)

1 lemon, halved, plus 6 Tbsp. fresh lemon juice

Kosher salt to taste

3 onions, chopped

3 carrots, chopped

3 turnips, chopped

1 stalk celery, chopped

2 leeks (white parts only), cleaned and chopped

1 tsp. saffron threads, crushed

Bouquet garni (satchet of herbs): 3 sprigs fresh flat-leaf parsley, 2 bay leaves and 3 cloves, tied in a cheesecloth square

Freshly ground pepper to taste

3 pinches ground cinnamon6

6 eggs

Minced fresh mint, optional

Cooking Instructions:

Remove excess fat from chicken pieces, then rinse. Rub each piece with lemon halves and sprinkle with salt. Cover and refrigerate overnight. 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 longer. Using a skimmer, remove the solids and discard. 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. Beat the eggs with the lemon juice and stir into the soup. Simmer for 8 to 10 minutes. Garnish the soup with the mint.

#chicken #soup #egg #tunisia