Batata ala edamha, a classic Palestinian soup, offers a soothing blend of chicken and potatoes. The broth’s unique flavor comes from the zesty combination of lemon juice and fried garlic. Typically served with rice and parsley or cilantro, this soup is also delightful on its own or paired with crusty bread.
For this recipe, you will need bone-in chicken drumsticks or thighs, salt, olive oil, onions, carrots, cinnamon, cardamom, bay leaves, potatoes, garlic, lemon juice, and cilantro or parsley.
Start by seasoning the chicken with salt. Sear the chicken in olive oil until golden, then add onions, carrots, spices, and water. Simmer until the chicken is tender. Remove the vegetables and spices, add potatoes, and simmer until soft.
In a separate skillet, fry garlic in olive oil until golden, then add it to the soup. Finally, mix in lemon juice and herbs, adjusting the seasoning to taste.
This recipe serves six and was created in partnership with CBC Creator Network.