Tunisian Chicken Chorba

October 15, 2005 | Filed Under Soup/Chowder/Gumbo, Poultry, African Cuisine 

Tunisian Chicken Chorba almost ready in the pot

It had been raining non-stop for the past couple of days and I decided it was a good day to make something warm to eat, after being drenched by the weather.

I made Tunisian Chicken Chorba, which Anis Toumi contributed to the Ya Rayi Our Ray blog. He explained that ‘chorba’ means ‘soup,’ and the Tunisian Chicken Chorba is one variation of Tunisian chorbas.

Anis continued to enlighten the reader that “a Tunisian chorba should have the robust flavors of garlic, peppers and spices…. Tunisians will usually agree that most dishes should be hot. A wife who does not love her husband makes him mild dishes.”

That’s certainly one way to show some love. I like it! Like many people, I like spicy and hot dishes. However, if I cook the chorba for someone not used to hot food, I know that I have the liberty to cut back on the spices (and it won’t mean that I love them any less.).

According to the instructions, I first sautéed onions and added the garlic. Next, I added the carrots, celery, then tomato paste, chicken pieces (the recipe calls for a whole chicken), chick peas, potatoes and last, the pasta. The recipe called for vermicelli, but I used Angel Hair pasta, as that is what I had available.

In addition to salt, I used the spices cumin, coriander and cayenne pepper. The chicken chorba is a good meal to have. I think especially during the upcoming winter season.

Paz

Chorba cooking in pot

The finished product

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