Arabian freekah soup with chicken, yoghurt and herbs

AT A GLANCE

  • Serves 6 people

  • 1.5 litres chicken stock
  • 1 chicken (1.5kg), at room temperature
  • 200 gm freekah
  • 1½ tbsp extra-virgin olive oil
  • 5 large golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • To serve: thick plain yoghurt
  • 1 cup (loosely packed) mixed soft herbs, such as tarragon, mint, chervil and parsley
  • 2 spring onions, thinly sliced
  • To serve: lemon wedges
01   Bring stock and 1.5 litres water to the boil over high heat, season to taste, add chicken, return to the boil, boil for 1 minute then turn off heat, cover and stand until cooled (3-4 hours).
02   Remove chicken from stock (reserve stock), coarsely shred meat (discard skin, bones and sinew) and set aside.
03   Set 1 litre stock aside, then bring remaining stock to the boil over medium-high heat, season to taste, add freekah and cook until par-boiled (5 minutes). Strain, reserve freekah and discard stock.
04   Meanwhile, heat olive oil in a saucepan over medium-high heat, add shallot and garlic and stir occasionally until tender (5-10 minutes). Add reserved stock, bring to the boil, then season to taste. Add freekah and cook until tender (5 minutes), then add chicken and return to the boil.
05   Ladle soup into bowls, stir in a spoonful of yoghurt, scatter with herbs and spring onion and serve hot with lemon.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , LISA FEATHERBY

Drinking Suggestion:

COOL LAGER , suggested by MAX ALLEN

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