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Chicken Soup With Rice, Chick Peas And Prunes
Preamble
"Soup from Azerbaidzhan The addition of prunes and dill elevates an ordinary soup from mundane oblivion to gourmet status."
Ingredients1 x 2 1/2 lb Chicken 6 cups cold Water 1 large Onion sliced Salt and freshly ground Black Pepper to taste 1/4 cup Butter 1 large Onion finely chopped 1/2 cup uncooked long grain White Rice 1 cup drained canned Chick Peas rinsed 2 cups dried Pitted Prunes 1/2 cup finely chopped fresh Dill Weed or to taste |
MethodPlace the chicken in a large, heavy pot and cover with the water. Bring to a boil over high heat. Skim off the foam or scum that rises to the top. Add the sliced onion and salt and pepper. Reduce the heat to low, cover and simmer 1 1/2 hours or until the chicken is tender. Transfer it to a plate and remove the skin. Cut the meat into slivers and reserve. Strain the stock and set aside. In a large, heavy saucepan heat the butter over moderate heat. Add the chopped onion and saute until golden brown, stirring frequently. Pour in the strained stock and the rice and bring to a boil over high heat. Reduce the heat to low, cover, simmer 15 minutes. Add the chick peas and prunes and cook 15 minutes. Add the reserved chicken and cook a few minutes more. Taste for seasoning. Sprinkle with dill and serve. |
Remarks
Fresh sour plums may be substituted for the dried prunes. Some Azerbaidzhani's like to sprinkle the finished soup with crushed dried mint.
Variations
Chicken Soup with Rice, Chestnuts and Prunes
Add 1/4 lb chestnuts, shelled and peeled with the prunes and 1/4 teaspoon powdered saffron or to taste, dissolved in 1 tablespoon warm water with the slivered chicken. Sprinkle the finished soup with minced fresh coriander or parsley rather than the dill. This dish may also be prepared with 1 large peeled, seeded and chopped tomato, in which case the prunes and saffron are omitted.