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EthiopianAuthentic Cuisine

Chicken Shorba

Serves 4 to 6 Soup chicken, Soups

Chicken Shorba

Chicken Shorba is a staple in the family kitchens of Ethiopia, where its comforting aroma naturally gathers everyone around the table. It's a dish that embodies the warmth of home cooking, with each household adding its own touch to this beloved soup. This version stays true to its roots, offering a straightforward, heartwarming taste that is perfect for an everyday meal.

Expect a broth that is both rich and soothing, with tender chicken thighs infusing their flavor into every spoonful. The berbere brings a gentle heat that complements the earthiness of carrots and the sweetness of tomatoes. The final flourish of fresh parsley adds a bright, herbal note, rounding out the dish beautifully.

Ingredients

  • 600 g (1 1/3 lb)bone-in chicken thighs — skin removed
  • 1yellow onion — finely chopped
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2carrots — diced
  • 2tomatoes — chopped
  • 1 tspberbere
  • 2 tbspniter kibbeh
  • 6 cupswater
  • 1 tspfine salt
  • 2 tbspchopped fresh parsley — to finish

Method

  1. Begin by preparing the aromatics and main ingredients. Finely chop 1 yellow onion and mince 3 cloves of garlic. Grate 1 tablespoon of fresh ginger. Peel and slice 2 carrots into rounds. Dice 2 tomatoes, ensuring they are ripe for maximum flavor.
  2. In a large pot, melt 2 tablespoons of niter kibbeh over medium heat. Add the chopped onion and sweat it gently, stirring occasionally, until it becomes soft and takes on a pale golden color. This should take a few minutes, and the aroma will become sweet and rich.
  3. Add the minced garlic and grated ginger to the pot with the onions. Stir them in and let them cook for about a minute, just until their fragrance is released. This step helps to build the flavor base of the shorba.
  4. Sprinkle 1 teaspoon of berbere into the pot, stirring it into the onion mixture. Allow the spice to bloom in the hot fat for about a minute. This process enhances the berbere's deep, complex flavors and ensures it integrates fully into the dish.
  5. Place 600 g (1 1/3 lb) of bone-in chicken thighs into the pot, nestling them among the aromatics. Add the sliced carrots and diced tomatoes. Pour in 6 cups of water and 1 teaspoon of fine salt, stirring gently to combine.
  6. Bring the mixture to a gentle simmer over medium heat. Cover the pot partially and let it cook until the chicken is tender and the broth has developed a rich body, which should be indicated by the chicken easily pulling away from the bone and the broth having a slightly thicker consistency.
  7. Once the chicken is cooked through and the broth is flavorful, taste and adjust the seasoning with more salt if necessary. Stir in 2 tablespoons of chopped fresh parsley for a burst of freshness.
  8. Ladle the Chicken Shorba into warm bowls, ensuring each serving has a good mix of chicken, vegetables, and broth. Serve hot, inviting everyone to enjoy this comforting and aromatic dish.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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