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Somali Chicken Soup
This is our take on maraq cad, the Somali soup known for its finishing touches, which are added at the last moment so they retain bright bold flavor and texture. We were taught how to make it by Somalia native and Massachusetts independent food consultant Nimco Mahamud-Hassan. Serve this soup family style: Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls as they like. Offer a simple homemade or storebought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.
tablespoon grapeseed or other neutral oil
large yellow onions, chopped
01In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ¼ teaspoon salt and cook, stirring, until beginning to brown, about 5 minutes. Add the chilies, garlic, coriander, cardamom, cilantro stems and half of the tomatoes. Cook, stirring constantly, until fragrant, about 30 seconds.
I agree that 2 chicken breasts is plenty. Flavors are delicious. I would strongly suggest making the berbere sauce to go with it (recipe for sauce is at the end of the soup recipe) as its flavors are really complementary to the soup. I also made the soup with the Milk Street recipe for chicken broth and found it all worked together really well. Let the radish and cabbage wilt slightly in the very hot soup before eating for best texture. I added additional tomatoes to mine.
I have made this soup several times. It is delicious. I only put 2 chicken breasts (its plenty). I have to skip on Serrano chilies as my kid wont it hot so I add regular green pepper. I add lime at the end but sometimes I add only 1 tablespoon and sometimes 1 and half. I think with 2 tablespoons, it might be too sour.