Djiboutian Fah-Fah Chicken and Vegetable Soup

Ingredients

• 1 tbsp olive oil
• 450 g boneless skinless chicken thighs, bite-size
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/2 tsp turmeric
• 1 tbsp tomato paste
• 1 can diced tomatoes
• 4 cups low-sodium chicken stock
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• 1/2 lemon, juiced
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Pat the chicken dry and season with salt and pepper. Brown it in the oil in a soup pot for 3 to 4 minutes, then transfer to a plate.
2. Cook the onion in the same pot for 4 minutes. Add garlic, ginger, cumin, cardamom, turmeric, and tomato paste; stir until fragrant.
3. Pour in the tomatoes and stock, scraping any browned bits from the bottom of the pot.
4. Return the chicken to the soup, bring to a gentle simmer, and cook for 12 minutes; the chicken must reach 74°C / 165°F.
5. Add carrots, zucchini, and beans. Simmer 8 to 10 minutes until vegetables are tender but still colorful.
6. Finish with lemon juice and cilantro, adjust seasoning, and ladle into warm bowls with bread or rice.

Allergen note: Check chicken stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.