Algerian Chicken and Freekah Soup (Shorba Frik)
This soup, like others that have migrated as people have, has roots in Tunisia, Libya, Algeria and the Middle East. Traditionally a favorite during Ramadan, it is satisfying and flavorful. In Tunisia, the freekeh will be substituted with orzo, a reflection of the large numbers of Italians living there until the 1950s. Shorba or chorba is the common North African name for a soup or a stew. The word originated as shurbah, a Middle Eastern term. Freekeh, toasted immature green wheat, adds a hearty, toothy texture. Breads and flatbreads are an important part of the meal, so make sure to serve this soup with delicious bread.
Ingredients 17
110 g dried chickpeas, soaked overnight, drained
1.35 kg whole chicken, quartered
1.9 l water
2 tbsp salt
3 tbsp chicken fat, rendered
6 garlic cloves, very finely chopped
2 tbsp ras el hanout
1⁄2 yellow onion, large, halved
3 tbsp tomato paste
170 g tomato purée (passata), canned
1 tbsp paprika
1⁄4 tsp cayenne pepper
150 g freekeh (green wheat)
2 ribs celery, cut into 5 mm (1⁄4 in) cubes
40 g cilantro (coriander), roughly chopped
1 tsp dried mint
freshly ground black pepper, to taste
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Method 7
Place the dried in a large bowl and cover with cool water, to at least 5 cm (2 in) above the legumes. Cover and leave to soak overnight at room temperature. The next day, drain the chickpeas and set aside until ready to use.
Place the and or stock in a large pot with the . Weigh down the chicken under a few small plates to keep it submerged and simmer gently over a medium heat until the chicken pieces are cooked through, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside and reserve the broth.
Wipe out the pot, then add the or oil and melt over a medium heat. Add the , and , sauté until tender, but not browned, then add the . Cook the paste, stirring, until it darkens slightly.
Add the , and and cook slowly for 4–5 minutes, stirring constantly, until the vegetables are soft. If the bottom of the pot begins to darken, add 2 tablespoons water and stir with a wooden spoon, gently scraping any bits stuck on the bottom of the pot.
Add the (if using), the and to the pot, then stir in the reserved broth. Stir to combine and cook at a gentle simmer for 20–30 minutes until the freekeh and chickpeas are cooked. If not using freekeh, simmer for 30 minutes to reduce the broth. If using orzo, cook the pasta in a separate pot for 6–10 minutes until tender, then strain and add to the soup after the 30 minutes of cooking.
Add the reserved shredded , if not saving for another use, to the soup and stir to combine. Stir in the and , and season with and freshly ground black pepper to taste.
