Chicken Chorba with Walnuts
Warm, hearty, and packed with aromatic spices, Chicken Chorba with Walnuts is a soul-soothing soup that brings the comforts of North African-inspired flavors to your table. Tender chicken thighs are simmered with a medley of fragrant cumin, coriander, and turmeric, while fresh vegetables and a rich tomato base create a deeply satisfying broth. The addition of finely ground walnuts adds a creamy texture and nutty depth that makes this dish truly special. Serve it over orzo or couscous for a complete meal, and finish with a squeeze of lemon for a zesty lift. Perfect for cozy dinners or meal prepping, this gluten-free (without optional grains) recipe is both nourishing and irresistible.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 liter Chicken stock
- 1 leaf Bay leaf
- 100 grams Walnuts, finely ground
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Cooked orzo or couscous (optional, for serving)
- 4 wedges Lemon wedges (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and celery, and cook for another 4-5 minutes until the vegetables begin to soften.
Add the tomato paste, ground cumin, ground coriander, and turmeric powder, and cook for 1-2 minutes until fragrant.
Add the chicken pieces to the pot and sauté for 5-6 minutes until lightly browned.
Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the chorba simmer for 25-30 minutes, stirring occasionally.
Stir in the ground walnuts and continue to simmer for another 5 minutes until the soup thickens slightly.
Season with salt and black pepper to taste.
Remove the bay leaf and stir in the chopped parsley.
If desired, serve the chorba over cooked orzo or couscous for added texture.
Garnish with a lemon wedge on the side for a bright, zesty kick before serving.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
