Libyan Chicken and Za'atar Sharba

Ingredients

• 500g (1.1 lb) chicken, bone-in and skin-on 500g (1.1 lb) chicken, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon za'atar 1 teaspoon za'atar
• 1 bay leaf 1 bay leaf
• 1.5 liters (6 cups) chicken broth 1.5 liters (6 cups) chicken broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened.
3. 3.
   Add the minced garlic, ground cumin, ground coriander, ground turmeric, za'atar, and bay leaf to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Return the chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken from the pot and shred the meat using two forks. Discard the bones and skin.
6. 6.
   Return the shredded chicken to the pot and stir in the lemon juice. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Libyan Chicken and Za'atar Sharba hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the broth and keep the meat moist during cooking.

Tips & Tricks

• To save time, you can use pre-cooked chicken and add it to the soup towards the end of the cooking process.
• Adjust the amount of za'atar according to your preference for a stronger or milder flavor.
• Serve the soup with crusty bread for a complete meal.

Serving advice

Serve the Libyan Chicken and Za'atar Sharba as a main course, accompanied by warm bread or a side salad. It can also be served as a starter or appetizer before a larger meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. Serve the soup in deep bowls to showcase the vibrant colors of the vegetables and the aromatic broth.