Xinjiang-style Chicken and Cumin Soup

Ingredients

In this Xinjiang-style adaptation, the original Libyan Sharba Libiya is transformed into a flavorful chicken soup with the addition of cumin and other spices commonly used in Xinjiang cuisine. The original dish is typically made with lamb or beef, but this recipe replaces it with chicken to suit the Xinjiang culinary tradition. The use of cumin and chili adds a distinct flavor profile that is characteristic of Xinjiang cuisine. We alse have the original recipe for Sharba Libiya bil dajaj wa alzatar, so you can check it out.

• 500g (1.1 lb) chicken, bone-in and skin-on 500g (1.1 lb) chicken, bone-in and skin-on
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, 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 chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• 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 they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, turmeric, chili powder, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 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 skin.
6. 6.
   Return the shredded chicken to the pot and add the diced tomatoes, fresh cilantro, fresh parsley, and lemon juice. Stir well and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Xinjiang-style Chicken and Cumin Soup hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in and skin-on chicken pieces for added flavor and tenderness. Remove the skin and bones after cooking and shred the meat.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Use freshly ground cumin for the best results.
• Fresh herbs — Adding fresh cilantro and parsley at the end of cooking will brighten the flavors of the soup.

Tips & Tricks

• For an extra kick of spiciness, add a pinch of red pepper flakes or a chopped fresh chili pepper.
• Serve the soup with naan bread or steamed rice for a complete meal.
• Adjust the amount of spices according to your personal taste preferences.
• If you prefer a smoother soup, use an immersion blender to puree a portion of the soup before adding the shredded chicken.

Serving advice

Serve the Xinjiang-style Chicken and Cumin Soup hot in individual bowls. Garnish with fresh cilantro or parsley for added freshness and color. Accompany the soup with warm naan bread or steamed rice for a satisfying meal.

Presentation advice

Present the Xinjiang-style Chicken and Cumin Soup in a rustic-style bowl, allowing the vibrant colors of the soup and the shredded chicken to shine through. Sprinkle some additional ground cumin on top for an extra touch of aroma and visual appeal.