The concept of African cuisine is very conventional, and no wonder. Countless nationalities and tribes live on the vast mainland. Each of them has its own customs, traditions, national dishes. In particular, in Tunisia, spicy chicken soup is considered very popular, so beloved by tourists who come there.
It is necessary
-
- 1 chicken
- 6 pcs. carrots,
- ½ celery tuber,
- 2 bunches of leek,
- 100 ml tomato paste
- 1 tsp harissa,
- 100 g small pasta,
- 1 bunch of parsley
- 1 tbsp olive oil.
Instructions
Step 1
It is better to take the chicken for this soup whole. Just remove the remaining feathers from it, rinse well in cold water and send to the pan. During cooking, the insides are "baked" into one pile and then you can easily remove them. If you are afraid or you are unhappy with the idea that some unnecessary substances may get into the soup, the insides can be removed, but then the soup will cease to be original.
Step 2
Pour the chicken with 4-5 liters of water, put it on the fire, bring to a boil, remove the foam, reduce the burner flame and cook for the next 1.5-2 hours with a slight tremor of the broth surface.
Step 3
If you want a richer broth, you can add an extra portion of chicken or giblets to it. When the broth is cooked, put the meat in a separate bowl, strain the broth, remove the fat from it.
Step 4
Heat olive oil in a saucepan, add tomato paste to it and fry it over low heat for 3-5 minutes. Pour the broth into a saucepan, add carrots, celery and leeks cut into large pieces. Cook the soup over low heat for an hour.
Step 5
Add one tablespoon of harissa to the pot, be very careful, the spice can be very hot. If you're not sure how hot it is, add half the serving, try the soup, and then add the rest of the seasoning.
Step 6
Take the chicken apart into small pieces. Boil small pasta separately. Put a little meat with pasta in a plate, pour over the broth with vegetables, sprinkle with parsley and serve.
