Tfaia - Tunisian Chicken Soup With Eggs

"Posted for ZWT 6 from www.jta.org"
 
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Ready In:
2hrs 20mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Remove excess fat from chicken pieces, then rinse. Rub each piece with lemon halves and sprinkle with salt. Cover and refrigerate overnight.
  • Put chicken in a large stockpot and add cold water to cover. Bring to a boil. Reduce heat to a simmer and skim the scum from broth. Simmer gently for 30 minutes. Add the vegetables, saffron and bouquet garni. Cook for about 2 hours. Using a skimmer, remove the solids and discard.
  • Pour the broth through a sieve lined with wet cheesecloth into a large bowl. Chill the stock, uncovered, in an ice bath in the sink until cold. Spoon off fat. Pour the broth into a pot, bring to a boil, and cook at a low boil, skimming if needed, until reduced and flavorful. Add pepper and cinnamon.
  • Beat the eggs with the lemon juice and stir into the soup. Simmer for 8 to 10 minutes.
  • Garnish the soup with the mint.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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