Sumac Chicken Soup

Name: Sumac Chicken Soup
Cuisine: South African
Ingredients: 1,5 kg Chicken thighs, bone in and skin on; 45 ml Olive Oil; 1 Onion, peeled and chopped; 8 Garlic cloves, peeled and minced; 125 ml White Wine; 7,5 ml Sumac; 2500 ml Chicken Stock; 500 ml frozen mixed Vegetables; 350 ml Brown Rice, soaked and drained; Salt and Pepper; Lemon juice; Parsley and Chili flakes

Sean Strydom @Sean_Strydom

Port Elizabeth

Sumac Chicken Soup

Sean Strydom @Sean_Strydom

Saved

Ingredients

1,5 kgChicken thighs, bone in and skin on
45 mlOlive Oil
1Onion, peeled and chopped
How to dice an onion with no tears
8Garlic cloves, peeled and minced
125 mlWhite Wine
7,5 mlSumac
2500 mlChicken Stock
500 mlfrozen mixed Vegetables
350 mlBrown Rice, soaked and drained
Salt and Pepper
Lemon juice
Parsley and Chili flakes

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Steps

1

Heat large Dutch Oven over medium-high heat and add Olive Oil. Once shimmering add Chicken and cook till golden brown on all sides. Remove Chicken and set aside.
2

Add Onions to the Dutch Oven and sauté for 3 minutes then add the Garlic. Sauté till the Onions is translucent. Deglaze with Wine and scrape bottom of Ducth Oven to release all the flavors.
3

Add Sumac, Stock and Vegetables and bring to a boil uncovered.
4

Once Soup is boiling, add the Chicken and the Rice, then stir to combine. Bring to a boil again and then reduce heat and let the Soup simmer covered for at least 25 minutes.
5

Remove the largest of the Chicken thighs from the Soup and measure the internal temperature of the Chicken. If the temperature in the thickest part of the meat is below 75°C, return the meat to the soup and continue cooking till the chicken is done. Remove each piece of Chicken in turn, deskin and pull the Chicken meat off the bone and apart with forks.
6

Return the schredded Chicken and skin without the bones to the Soup. Season to taste with Salt, Pepper and Lemon juice, then garnish with Parsley and Chili flakes