Iranian-style Chicken Souse

Ingredients

In the Iranian-style Chicken Souse, we incorporate Iranian flavors and spices to adapt the dish to Iranian cuisine. The addition of saffron, a staple in Iranian cooking, infuses the dish with a distinct aroma and a vibrant golden color. The use of traditional Iranian cooking techniques and spices gives this dish a unique twist, while still maintaining the essence of the original Caribbean Chicken Souse. We alse have the original recipe for Chicken Souse, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon saffron threads, soaked in 2 tablespoons warm water 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Juice of 2 lemons Juice of 2 lemons
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the turmeric, cumin, coriander, cinnamon, and cardamom. Sprinkle the spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the chicken broth and add the saffron threads along with the soaking water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is tender.
5. 5.
   Stir in the lemon juice and season with salt and pepper to taste.
6. 6.
   Serve the Iranian-style Chicken Souse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the spice mixture.
• Serve the Iranian-style Chicken Souse with steamed basmati rice or Iranian saffron rice for a complete meal.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Iranian-style Chicken Souse hot, accompanied by Iranian bread or rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Iranian-style Chicken Souse in a deep serving dish, allowing the vibrant golden broth to take center stage. Sprinkle some additional saffron threads on top for an extra touch of elegance.