Chicken Chorba with Walnuts

Chicken Chorba with Walnuts
Photo by Tina Rupp


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

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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