Shorba Baidha - Algerian Chicken Soup. - cooking recipe

Ingredients

4 chicken drumsticks, skinless (or other bone-in cuts)
1 medium brown onion, finely diced
200 g canned chick-peas, rinsed & drained
2 1/2 liters water
2 inches cinnamon sticks
1/2 lemon, juice of
1 large egg yolk, beaten
1/4 cup fresh parsley, finely chopped
2 -3 teaspoons olive oil
1 1/2 tablespoons basmati rice
salt & pepper

Preparation

In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
Remove the chicken from the bones & place the chicken back in the pot.
Add the chickpeas to the pot & simmer for further 10 minutes covered.
Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.