Chikhirtma with Saffron
Soups • World
Description
It can be served with sour cream and croutons.
Ingredients
- Salad Potatoes 3 pieces
- Chicken Thighs 15 oz
- Whole egg 1 piece
- Saffron ½ teaspoon
- Lemon 1 piece
- Salt to taste
- Chopped Sage Leaves 0 oz
Step-by-Step Guide
Step 1
Remove the skin from the chicken thighs. Place them in cold water and simmer over low heat.
Step 2
When the meat starts to separate easily from the bones, remove the thighs from the broth. Leave the broth to simmer on low heat.
Step 3
Soak the saffron (0.5 teaspoon) in 1 tablespoon of room temperature water.
Step 4
Peel the potatoes and cut them into small wedges (or cubes). Add them to the broth to cook.
Step 5
Squeeze the juice of 1 lemon into the soaked saffron. Mix well. Add the yolk and lightly whisk.
Step 6
Slowly add about 2–3 tablespoons of the broth to the mixture while stirring vigorously to prevent the yolk from curdling.
Step 7
When the potatoes are cooked in the broth, add the saffron-egg mixture to the main soup, stir, then add the shredded chicken meat and chopped herbs, and simmer for another 7 minutes.
Step 8
Remove from heat, let it sit covered for another 15 minutes, then serve, stirring before serving.
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