Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 1/2 cup uncooked white rice
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the tomato paste, cumin, paprika, turmeric, cayenne pepper, cinnamon, and ginger to the pot. Cook for 1 minute, stirring constantly.
4. Add the chicken broth, diced tomatoes, chickpeas, and uncooked rice to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 8g
- Carbohydrates: 38g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb
- White rice can be substituted with brown rice or quinoa
- Chickpeas can be substituted with kidney beans or black beans
Variations:
- Add chopped carrots, celery, or bell peppers for extra vegetables
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add a dollop of plain yogurt or sour cream on top for a creamy texture
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken instead of cooking raw chicken
- Adjust the spice level to your preference by adding more or less cayenne pepper
- If the soup is too thick, add more chicken broth or water to thin it out
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprig of fresh cilantro on top
Garnishes:
- Fresh cilantro, chopped
- Plain yogurt or sour cream
Pairings:
- Serve with warm crusty bread or naan
Suggested side dishes:
- Green salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Chorba is a traditional North African soup that is popular in Algeria, Morocco, and Tunisia. It is typically made with lamb or beef, but this recipe uses chicken.
Flavor profiles:
- Spicy, savory, and slightly sweet with a hint of cinnamon and ginger
Serving suggestions:
- Serve as a main dish for lunch or dinner
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Region: Algerian