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Big batch za'atar chicken and freekeh broth (soup) with tahini yoghurt

Name: Big batch za'atar chicken and freekeh broth (soup) with tahini yoghurt recipe
Yield: 8
Ingredients: 80.00 ml extra virgin olive oil; 2 onions, halved, thinly sliced; Zest and juice of 1 lemon, juiced halves reserved; 3 garlic cloves, crushed; 3 tsp za’atar, plus extra to serve; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/2 tsp dried chilli flakes; 1.6kg whole chicken; 250g cracked freekeh; 2 x 400g cans chickpeas (not drained); 125.00 ml coarsely chopped mint, plus extra sprigs to serve; 125.00 ml each coarsely chopped flat-leaf parsley, plus extra sprigs to serve; Warm pita bread, to serve; 100g tahini; 50g Greek-style yoghurt; 2 garlic cloves, crushed; Juice of 1 lemon

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P85 Big batch za'atar chicken and freekeh broth (soup) with tahini yoghurt

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by Emma Knowles

May 24, 2023

“While this broth may not be a super-speedy midweek meal, the payoff comes in the form of rich, deep flavours and a big batch of soup that freezes well for up to three months. It's perfect to have on hand for those times when cooking seems just too hard but only homemade comfort good will do. Chicken soup cures all, and this Middle Eastern-inspired version is no exception." – Emma Knowles

2 tbs extra virgin olive oil
2 onions, halved, thinly sliced
Zest and juice of 1 lemon, juiced halves reserved
3 garlic cloves, crushed
3 tsp za’atar, plus extra to serve
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
1.6kg whole chicken
250g cracked freekeh
2 x 400g cans chickpeas (not drained)
1/2 cup coarsely chopped mint, plus extra sprigs to serve
1/2 cup each coarsely chopped flat-leaf parsley, plus extra sprigs to serve
Warm pita bread, to serve

Tahini yoghurt

100g tahini
50g Greek-style yoghurt
2 garlic cloves, crushed
Juice of 1 lemon
2 tbs extra virgin olive oil

Method

1.

Heat oil in a large stockpot over medium-high heat. Add onion and cook, stirring occasionally, for 10-15 minutes until golden brown. Stir in lemon zest, garlic and spices. Cook for 30 seconds or until fragrant. Add chicken to pan, breast-side down, and pour in 3L cold water (if chicken isn’t completely submerged, add extra water to cover).
2.

Add lemon juice to the pan, then add the reserved juiced halves. Season with 3 tsp salt flakes. Bring to a simmer over medium-high heat, then reduce heat to low and simmer, uncovered, for 1 hour. Season to taste.
3.

Meanwhile, for the tahini yoghurt, stir all ingredients in a bowl to combine, adding 2-3 tbs hot water to thin to a drizzling consistency. Season to taste. Remove chicken from the soup and place in a bowl to cool slightly. Using tongs, squeeze the pulp from the lemon halves into the soup, then place lemon halves in a bowl and set aside to cool slightly.
4.

Add freekeh to the broth, bring to a simmer and cook, uncovered, for 45 minutes or until tender. Meanwhile, shred the chicken (discard skin and bones) and finely chop boiled lemon halves.
5.

Once the freekeh is cooked, add chickpeas and the liquid from the cans to the pan, along with the shredded chicken and chopped lemon. Bring to the boil, season to taste, then stir in chopped herbs. Top with tahini yoghurt, extra herb sprigs and za’atar, and serve with warm pita bread alongside.