Since I was blithering on about Aleppo pepper earlier, might as well toss out a recipe for y’all to try.
2 pounds of chicken thighs
1 Yellow onion
6 garlic cloves
1 teaspoon coriander
1 teaspoon Aleppo pepper
1/2 teaspoon ginger paste
1/2 teaspoon turmeric
2 cups of baby spinach (no chop!)
4 tablespoons fresh dill (chopped)
8 tablespoons fresh parsley (chopped)
1 preserved lemon (rinsed, discard pulp)
1 fresh lemon
Salt and pepper
Dust your chicken thighs with salt and pepper, cut your onion into rings, and get four of your garlic cloves. Toss all of the above into a nice big stock-pot, cover with enough water, and set to simmering until the chicken is cooked. Call it a half-hour or so.
When the chicken is cooked fish it out. Be sure to get all of the chicken skin out of there, and pitch it. (Ick.)
In a frying pan, warm up some olive oil. While the olive oil is getting there, pull the bones out of your chicken and shred it up, slice your carrots real thin, and smash your last two (uncooked) garlic cloves.
Toss the minced garlic into the hot oil, stir it around and let it get all nice and nutty, then throw in your chicken. Stir some more, then add your carrots and the spices.
Stir, making sure that the spices cover everything — shouldn’t take very long — then dump everything in the frying pan back into the broth. Be sure you’ve rinsed the salt off of your preserved lemon, cut it into toothsome little chunks, and bung that in there, too.
Simmer that for about 20-30 minutes, cut off your heat, give it a good stir, then toss in the spinach, the dill, and the parsley, and stir gently.
Squeeze every bit of the juice from the fresh lemon into the soup, and serve with chunks of nice, crusty bread.
Voila! Mahgrebi Chicken Soup.