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Palestinian Chicken Soup (Batata 'ala Adamha)

A hearty Middle Eastern chicken soup, full of lemony, garlicky flavors and thickened with potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6

Ingredients
  

For the soup

  • 1 kilogram bone-in, skin-on chicken thighs trimmed
  • 1 teaspoon salt plus more for seasoning chicken
  • 4 potatoes cut into chunks
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 7 cardamom pods
  • 1 stick cinnamon
  • 1 red onion roughly chopped
  • 6 cups water
  • 1 chicken stock cube
  • ¼ cup lemon juice from 1 to 2 lemons
  • 1 head garlic minced
  • 1 bunch cilantro chopped

For the rice

  • 2 tablespoons olive oil
  • 1 cup vermicelli about 100 grams
  • 2 cups long grain basmathi rice
  • 4 cups water
  • 1 teaspoon salt
  • 1 stick cinnamon
  • ½ cup golden raisins optional

Instructions
 

  • Pat dry the chicken. Season both sides with salt.
  • Arrange skin-down in a large pan or pot. Turn on the stove at medium heat. Cook undisturbed, until skin is golden and no longer sticks to the pan, 15 to 20 minutes.
  • Flip the chicken and continue to cook, undisturbed, another 5 to 10 minutes.
  • Alternatively, use and air fryer. Arrange skin-down in your air fryer basket. Air fry at 205 degrees C, 20 minutes. Flip and continue cooking, another 10 minutes. Remove chicken from the basket and set aside. Drain and reserve all the fat and juices from the pan.
  • Prepare the potatoes. Thoroughly pat dry the potatoes, and drizzle with 1 to 2 tablespoons of the reserved chicken fat or olive oil.
  • Arrange in your air fryer basket in a single layer. Air fry at 205 degrees C, 18 to 20 minutes, shaking the basket midway through.
  • While the potatoes are frying, make the rice. In a large skillet or pot over medium high heat, heat 1 to 2 tablespoons of the reserved chicken fat or olive oil.
  • Add the vermicelli and cook, stirring, until lightly toasted and golden, 1 to 2 minutes.
  • Add the rice and stir to combine.
  • Add the raisins, if using.
  • Transfer the mixture to your rice cooker pot, if using. Add the water, salt, and cinnamon stick, and stir to combine. Cook using your rice cooker, until done. If not using a rice cooker, bring to a simmer. Reduce the heat to medium low, cover and cook, undisturbed, until all the liquid has been absorbed, about 12 minutes. Remove from heat and let rest, 10 minutes. After the rice has rested, fluff with a fork.
  • While the rice is cooking, make the soup. In a large pot, heat 1 to 2 tablespoons of chicken fat or olive oil. Add the chicken pieces, 1 teaspoon salt, ground black pepper, cardamom pods, cinnamon stick, and bay leaves and cook, stirring, until spices are fragrant, 30 seconds.
  • Add the onions, and cover with the water.
  • Add the chicken stock cube, and stir to combine.
  • Add the potatoes.
  • Bring to a boil. Reduce heat to medium low and simmer, covered, until chicken is fall-off-the-bone tender, 30 minutes.
  • Take out a few chunks of potatoes, smash them with the back of your wooden spoon against the side of the pot. This is to thicken the soup.
  • Add the lemon juice.
  • In a small skillet, heat the reserved chicken fat. Sautee the garlic and cilantro until fragrant, about 30 seconds.
  • Pour the garlic and cilantro mixture to the pot, and stir to combine.
  • Serve with the rice.