Shorbat Djaj

Name: Shorbat Djaj
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1.5 lbs boneless skinless chicken thighs, diced; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp ground cardamom; 1 cinnamon stick; 6 cups low-sodium chicken broth; 1/2 cup long-grain white rice, rinsed; 2 tbsp fresh lemon juice; 1/4 cup fresh parsley, chopped

A comforting chicken soup infused with warm spices, lemon, and rice.

50 minEasyServes 4280 cal/serving

Middle EasternSoupStovetopMediterraneanHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 tbsp olive oil
1.5 lbs boneless skinless chicken thighs, diced
1 yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground cardamom
1 cinnamon stick
6 cups low-sodium chicken broth
1/2 cup long-grain white rice, rinsed
2 tbsp fresh lemon juice
1/4 cup fresh parsley, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1 diced yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and translucent.
3

Add 1.5 lbs diced boneless skinless chicken thighs, 1 tsp ground cumin, 1/2 tsp ground cardamom, and 1 cinnamon stick, stirring for 3 minutes.
4

Pour in 6 cups low-sodium chicken broth and bring to a boil, then reduce heat and simmer for 15 minutes until chicken reaches an internal temperature of 165°F.
5

Stir in 1/2 cup rinsed long-grain white rice, cover, and simmer for 15 minutes until cooked through.
6

Remove from heat, discard 1 cinnamon stick, and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley before serving.

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Questions

How much time should I plan for Shorbat Djaj?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 4 (15 minutes): "Pour in 6 cups low-sodium chicken broth and bring to a boil, then reduce heat and simmer for 15 minutes until chicken reaches an internal temperature of 165°F."

What internal temperature should Shorbat Djaj reach?

For Shorbat Djaj, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Can I use chicken breasts instead of chicken thighs in Shorbat Djaj?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Shorbat Djaj uses 1.5 lbs boneless skinless chicken thighs, diced.

Is Shorbat Djaj gluten-free?

Yes. As written, nothing in the ingredient list for Shorbat Djaj is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How long does Shorbat Djaj keep?

Refrigerate Shorbat Djaj for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

Roasted Cauliflower with Pomegranate and Tahini side
Freekeh Salad salad
Diri ak Djon Djon side

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