Arabic chicken soup with almond raisins and rice

Ingredients for 4 servings:

• 4 medium-sized potatoes, halved
• 4 carrots, halved or thirded depending on size
• 4 chicken legs
• 8 medium-sized onions, quartered
• 6 garlic cloves, halved
• 2 liters of chicken broth or vegetable broth
• 1 can of saffron
• 2 lemons, squeezed
• Turmeric to taste
• 2 cups rice
• Almond(s), sliced
• Raisins, previously washed
• salt and pepper
• oil
• butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Insider tip against colds – and very tasty!

Heat oil and a knob of butter in a large pot and fry the chicken thighs briefly until browned, then remove and season with salt and pepper. In the same pot, fry the quartered onions until lightly browned but not dark. Add the garlic and sauté for about half a minute. I always add a teaspoon of sugar to the onions, but this isn’t necessary. Then add the carrots, potatoes, and browned chicken thighs to the pot with the onions and garlic and pour in the stock so that everything is well covered. Add the saffron and turmeric, cover, and let everything simmer for about half an hour (until the vegetables are soft). Then add the lemon juice to taste and bring back to a boil briefly. Season with salt and pepper. For the rice: Lightly toast the almonds in a small pan and set aside. Bring a large pot of salted water to a boil, add the previously washed rice (preferably Basmati). When the rice is boiling, wait six minutes, and then drain the rice through a sieve. Add a tablespoon of butter to the pot and return it to the heat. Once the butter has melted, add the rice, make a well in the center, and add the raisins and almonds (amount as desired). Place a folded tea towel or two layers of kitchen paper over the pot and cover with the lid. Steam on low for 20 minutes to make the rice nice and fluffy. If you want a crispy rice crust on the bottom of the pot, let the pot with the rice and butter cook on high for about two minutes, then reduce the heat to low. When the rice is cooked, mix the rice, almonds, and raisins with a fork. When everything is ready, place one chicken leg in each soup bowl, add the potatoes and carrots, and pour in the broth. Ladle the almond-raisin rice into small bowls and serve. It’s a somewhat unusual soup by German standards, but the slightly tart broth and the slightly sweet almond-raisin rice complement each other perfectly, and the saffron adds a subtle touch. The abundant onions (a must!) and garlic in the chicken broth will banish any cold!