Chicken Chorba with Walnuts

Chicken Chorba with Walnuts
Photo by Tina Rupp


  • 1 tablespoon(s) extra-virgin olive oil
  • 1 onion
  • 0.3333 cup(s) walnut halves
  • Kosher salt and freshly ground pepper
  • 1.5 teaspoon(s) chopped fresh ginger
  • small pinch of saffron threads
  • 1 tablespoon(s) chopped cilantro
  • + 4 more ingredients
    • 2 clove(s) garlic
    • 0.25 teaspoon(s) ground cumin
    • 1 cup(s) low-sodium chicken broth
    • 8 3-ounce

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. Let cool. In a large, deep skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly ...

View full recipe at Food & Wine


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