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My review
Quick and Easy Egyptian Chicken Broth
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Melinda Kreml-Gill
"My husband taught me this traditional Egyptian recipe. He says I make it better than his mom did! The trick is knowing exactly when to add the water, giving the chicken enough time to fry a little, but not letting it burn. Serve with rice and stewed vegetables."
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Ingredients
33 m servings 418 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Ready In
- Rub chicken with salt and pepper.
- Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.
- Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.
Footnotes
- Cook's Note:
- Vegetable oil can be substituted for the clarified butter.
Nutrition Facts
Per Serving: 418 calories; 28.5 g fat; 6.6 g carbohydrates; 32.2 g protein; 109 mg cholesterol; 136 mg sodium. Full nutrition