Roudena’s Freekeh Soup

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

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  • 2 chicken pieces, thighs or legs
  • 120 mls corn oil
  • ½ teaspoon of <


  • heat the corn oil in a pan, season the chicken pieces with the ground cinnamon, cloves, salt & pepper & place in hot oil, skin side down & cook until brown
  • make the bouquet garni & set aside with the peeled onion
  • place the onion & bouquet garni in a large pan, & add the cooked chicken, cover with hot water & add