Shorba bi Djaj




Wash the rice well. Place it in a large bowl of cold water and soak for 2 hours, drain and set aside.

In a large saucepan, heat the oil over medium heat. Add the onion and cook stirring often until soft and translucent.

Add the chicken, turmeric, cardamom, salt, pepper and water.

Cover and bring it to a boil.

Lower the heat and add the rice and the lentils. Gently simmer until the rice has softened and the soup has become thick and creamy (around 2 hours).

Remove the chicken wings from the pot, discard the skin and bones, shred the meat and return it to the soup. Taste and serve hot.