Somali Chicken Soup
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This is our take on maraq cad, the Somali soup known for its finishing touches, which are added at the last moment so they retain bright bold flavor and texture.
Excerpt from book:
This is our take on maraq cad, the Somali soup known for its finishing touches, which are added at the last moment so they retain bright bold flavor and texture. We were taught how to make it by Somalia native, Massachusetts caterer and Milk Street cooking instructor Nimco De Waal. Serve this soup family style: Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls they like. Offer a simple homemade or store-bought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.
In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ½ teaspoon salt and cook, stirring, until beginning to brown, about 5 minutes. Add the chilies, garlic, coriander, cardamom, cilantro stems and half of the tomatoes. Cook, stirring constantly, until fragrant, about 30 seconds.
Add the broth and bring to a simmer over high. Submerge the chicken breasts, cover and cook over low until the chicken registers 160°F and a skewer inserted into the thickest part meets no resistance, about 30 minutes.
Transfer the chicken to a large plate and set aside to cool. Use a mesh strainer to strain the broth into a large heatproof bowl, discarding the solids, then return the broth to the pot. When the chicken is cool enough to handle, shred the meat into bite-size pieces, discarding the skin and bones.
Add the chicken to the broth and bring to a simmer over medium-high. Remove from the heat and stir in the remaining tomatoes, the cilantro leaves and lime juice. Taste and season with salt and pepper. Serve with lime wedges, radishes or cabbage (if using), and hot sauce.
Ingredients
Directions
In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ½ teaspoon salt and cook, stirring, until beginning to brown, about 5 minutes. Add the chilies, garlic, coriander, cardamom, cilantro stems and half of the tomatoes. Cook, stirring constantly, until fragrant, about 30 seconds.
Add the broth and bring to a simmer over high. Submerge the chicken breasts, cover and cook over low until the chicken registers 160°F and a skewer inserted into the thickest part meets no resistance, about 30 minutes.
Transfer the chicken to a large plate and set aside to cool. Use a mesh strainer to strain the broth into a large heatproof bowl, discarding the solids, then return the broth to the pot. When the chicken is cool enough to handle, shred the meat into bite-size pieces, discarding the skin and bones.
Add the chicken to the broth and bring to a simmer over medium-high. Remove from the heat and stir in the remaining tomatoes, the cilantro leaves and lime juice. Taste and season with salt and pepper. Serve with lime wedges, radishes or cabbage (if using), and hot sauce.