Sopa cremosa infusionada con especias cálidas, pollo tierno y almendras molidas, un plato elegante con influencias norteafricanas.
# Ingredientes:
→ Meats
01 - 2 skinless chicken breasts (or 300 g cooked shredded chicken)
→ Vegetables & Aromatics
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 small carrot, finely grated
→ Liquids
06 - 800 ml chicken stock
07 - 200 ml water
08 - Juice of ½ lemon
→ Nuts & Thickeners
09 - 75 g ground almonds
10 - 1 tbsp rice flour or cornstarch (optional, for extra thickening)
→ Spices & Seasonings
11 - 1 tsp ground cumin
12 - ½ tsp ground cinnamon
13 - ¼ tsp ground turmeric
14 - Salt and black pepper, to taste
15 - Pinch of cayenne or chili flakes (optional)
→ Garnish
16 - Fresh coriander or parsley, chopped
17 - Toasted almond slivers (optional)
# Instrucciones:
01 - Heat olive oil in a pot over medium heat. Sauté onion for 4–5 minutes until translucent. Add garlic and carrot, cooking for another 2 minutes.
02 - Stir in cumin, cinnamon, turmeric, and cayenne (if using). Cook for 30 seconds until aromatic.
03 - Pour in the chicken stock and water. Add chicken breasts and bring to a simmer. Cover and poach for 15–18 minutes until cooked through.
04 - Remove chicken, shred with two forks, and return to the pot.
05 - Stir in ground almonds and rice flour (if using). Simmer for 5–7 more minutes until slightly thickened.
06 - Add lemon juice, season with salt and pepper, and stir well. Serve hot, garnished with chopped herbs and toasted almonds if desired.
