Somali Chicken Soup

[elleng]

'This brothy soup is particularly good for serving family style. Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls they like. Offer a simple homemade or store-bought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.'

https://www.177milkstreet.com/recipes/somali-chicken-soup?

[mahina]

1. I 'd love to read this recipe but I cannot get past the subscription page

Any chance you could post the recipe itself? With the link?

I have a chicken in the fridge waiting to be deployed and I thought this would be the perfect chance to try. Thanks a lot

[elleng]

2. Voila:

1
TABLESPOON GRAPESEED OR OTHER NEUTRAL OIL

2
LARGE YELLOW ONIONS, CHOPPED

KOSHER SALT AND GROUND WHITE PEPPER

2
SERRANO CHILIES, STEMMED AND SLICED INTO THIN ROUNDS

4
MEDIUM GARLIC CLOVES, SMASHED AND PEELED

4
TEASPOONS GROUND CORIANDER

2
TEASPOONS GROUND CARDAMOM

1
BUNCH FRESH CILANTRO, STEMS CHOPPED, LEAVES FINELY CHOPPED, RESERVED SEPARATELY

4
PLUM TOMATOES, CORED, SEEDED AND CHOPPED, DIVIDED

1½
QUARTS LOW-SODIUM CHICKEN BROTH OR WATER

4
12-OUNCE BONE-IN, SKIN-ON CHICKEN BREASTS

2
TABLESPOONS LIME JUICE, PLUS LIME WEDGES, TO SERVE

THINLY SLICED RADISHES AND/OR CHOPPED RED CABBAGE, TO SERVE (OPTIONAL)

GREEN CHILI SAUCE, BERBERE SAUCE OR OTHER HOT SAUCE, TO SERVE

Don't use boneless, skinless chicken breasts. Both the bones and skin contribute flavor to the broth.

https://www.177milkstreet.com/recipes/somali-chicken-soup?

Sorry, 'directions' don't copy!

[mahina]

4. Merci beaucoup!

[vademocrat]

3. Recipe with directions- found on another site

This is the milk street recipe:

Somali Chicken Soup
Ingredients
1 tablespoon neutral oil
2 large yellow onions, chopped
kosher salt and ground white pepper
2 Serrano chilies, stemmed and sliced into thin rounds
4 medium garlic cloves, smashed and peeled
4 teaspoons ground coriander
2 teaspoons ground cardamom
1 bunch fresh cilantro, stems chopped, leaves finely chopped, reserved separately
4 plum tomatoes, cored, seeded and chopped, divided
1½ quarts low-sodium chicken broth or water
4 12-ounce bone-in, skin-on chicken breasts
2 tablepsoons lime juice, plus lime wedges to serve
thinly sliced radishes and/or chopped red cabbage to serve (optional)
green chili sauce, berbere sauce or other hot sauce to serve
Directions
In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ½ teaspoon salt and cook, stirring, until beginning to brown, about 5 minutes. Add the chilies, garlic, coriander, cardamom, cilantro stems and half of the tomatoes. Cook, stirring constantly, until fragrant, about 30 seconds. Add the broth and bring to a simmer over high. Submerge the chicken breasts, cover and cook over low until the chicken registers 160 F and is no longer pink at the thickest part, about 30 minutes. Transfer the chicken to a large plate and set aside to cool. Use a mesh strainer to strain the broth into a large heatproof bowl, discarding the solids, then return the broth to the pot. When the chicken is cool enough to handle, shred the meat into bite-size pieces, discarding the skin and bones. Add the chicken to the broth and bring to a simmer over medium-high. Remove from the heat and stir in the remaining tomatoes, the cilantro leaves and lime juice. Taste and season with salt and pepper. Serve with lime wedges, radishes or cabbage (if using), and hot sauce.

[elleng]

5. Thanks