traditional shorba

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, rinsed and patted dry
• 1 cup tomato puree
• 1 large whole onion
• 2 bay leaves
• 2 pods cardamom
• 2 pieces mistika
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• bring a large pot of water to a boil. cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
• stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. cook until chicken is cooked through and tender, about 50 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).