Emirati-style Murgh Shorba

Ingredients

In the Emirati adaptation of Murgh Shorba, the traditional Indian spices are replaced with Emirati spices like loomi (dried black lime), saffron, and turmeric. These spices lend a distinct flavor profile to the soup, giving it an Emirati twist. Additionally, the Emirati version may use local herbs and garnishes, such as coriander, to enhance the taste and presentation. We alse have the original recipe for Murgh shorba, so you can check it out.

• 500g (1.1 lb) chicken, bone-in, skinless 500g (1.1 lb) chicken, bone-in, skinless
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 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
• 2 loomi (dried black lime), pierced 2 loomi (dried black lime), pierced
• 1 pinch saffron threads 1 pinch saffron threads
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• Salt, to taste Salt, to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until lightly browned on all sides.
3. 3.
   Stir in the ground turmeric, cumin, coriander, and cinnamon, and cook for a minute to release the flavors.
4. 4.
   Add the pierced loomi, saffron threads, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
6. 6.
   Season the soup with salt to taste and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Emirati-style Murgh Shorba hot, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Loomi (dried black lime) — If you can't find loomi, you can substitute it with a squeeze of fresh lime juice for a similar tangy flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or a chopped green chili to the soup.
• Serve the Murgh Shorba with warm Arabic bread or rice for a complete meal.
• Adjust the consistency of the soup by adding more chicken broth if desired.
• For a richer flavor, you can use bone-in chicken pieces instead of boneless.

Serving advice

Serve the Emirati-style Murgh Shorba hot as a comforting main course. Accompany it with warm Arabic bread or steamed rice for a satisfying meal.

Presentation advice

Garnish the Murgh Shorba with a sprinkle of fresh coriander leaves to add a pop of color and freshness to the dish. Serve it in individual bowls or a large serving pot for a visually appealing presentation.