1. 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. 2. Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat. 3. Remove the chicken from the bones & place the chicken back in the pot. 4. Add the chickpeas to the pot & simmer for further 10 minutes covered. 5. Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes. 6. Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery. 7. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
