I love to have soup anytime but especially during Ramadan. Tonight I made this Syrian chicken soup with white rice and samboosas. The way this stew is served is that you add a heaping amount of rice into the bowl or you can add the stew over your rice, whichever works for you.
6 chicken breast, skinless and boneless
1/2 cup all-purpose flour
1/4 cup butter
1 small white onion, diced
1/4 cup pine nuts
4-1/2 cup chicken broth
salt and pepper to taste
2 tablespoons lemons juice
Chopped parsley for garnish
White rice to serve
1. In a 4-quart saucepan on medium heat add chicken stock. Meanwhile in a 9-inch skillet on medium heat add butter. Cute chicken into cubes and coat in flour then brown in the butter. Add into chicken stock once browned (not fully cooked).
2. In the same pan cook the onions then add into the stock. Then in the pan toast the pine nuts and sit aside. Add salt and pepper. Bring to a full boil then reduce to love and cover. Allow to simmer for 35 minutes.
3. When finished sprinkle with parsley, lemon juice and pine nuts. Serve with rice on the side.
Yields: 4 servings