871- Chicken and Almond Soup / شربة الدجاج باللوز
1 small whole chicken (about 1kg or 2lb)
3 leeks, chopped
1 red onion, diced
150g (1 cup) almonds, blanched and peeled
2 tablespoons parsley, chopped
6 quail eggs, boiled
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
Pinch of saffron
1L (4 cups) water
For the flour mixture
2 tablespoons flour
120ml (1/2 cup) water
1- In a pot over medium heat, melt the butter. Add the olive oil and leeks, then sauté for 5 minutes.
2- Add the onions then cook for 5 minutes.
3- Season with salt and pepper. Cover with water then add the chicken and almonds. Cover the pot and cook for an hour or until the chicken is cooked through.
4- Remove the chicken from the pot and shred it.
5- Whisk together the flour and water then add the mixture to the pot. Mix to combine then cook for 15 minutes while stirring frequently.
6- Add the parsley, shredded chicken meat, quail eggs and saffron. Cook for another 5 minutes then serve warm.