Hen with Golden Eggs
We eat this recipe once a year, for Simha Torah. It was once a traditional recipe of the Holiday of “Seyon” only celebrated in Algeria by families once converted to Judaïsm. Nobody knows anymore when this holiday should have been celebrated, but since it was in the fall, my maternal grand-mother started to make it for Simcha Torah (plus, she still had to use some of the chicken bought for Yom Kippur). It has become our Simha Torah mandatory recipe, since adults as well as children love it.
Serves 6
1 whole chicken
5 big onions chopped (fresh or frozen)
12 oz dried chick peas, soaked for 24 hours in cold water and 1 tsp baking soda.
6 eggs (at least)
4 Tbsp oil
1 tsp paprika
Salt, to taste
In a big pot, sauté oil and paprika with chicken on medium heat, until chicken is golden on all sides. Remove and reserve chicken.
Add chopped onions to the pot. Sauté with oil and paprika on medium low heat for at least 5 minutes.
Add chicken, chick peas and 6 cups water (make sure chicken is covered by water). Cook uncovered for 50 minutes to 1 hour on medium low heat, then another 10 minutes on low heat. Gently remove chicken, covering it immediately with aluminum foil. Add salt to the soup.
Just before serving, increase heat until soup comes to a boil. Crack eggs one by one over soup, placing hands as close to the soup as possible. As soon as eggs get white, serve soup in soup bowls.
Chicken can be served after soup, or refrigerated until served.
Serves 6
1 whole chicken
5 big onions chopped (fresh or frozen)
12 oz dried chick peas, soaked for 24 hours in cold water and 1 tsp baking soda.
6 eggs (at least)
4 Tbsp oil
1 tsp paprika
Salt, to taste
In a big pot, sauté oil and paprika with chicken on medium heat, until chicken is golden on all sides. Remove and reserve chicken.
Add chopped onions to the pot. Sauté with oil and paprika on medium low heat for at least 5 minutes.
Add chicken, chick peas and 6 cups water (make sure chicken is covered by water). Cook uncovered for 50 minutes to 1 hour on medium low heat, then another 10 minutes on low heat. Gently remove chicken, covering it immediately with aluminum foil. Add salt to the soup.
Just before serving, increase heat until soup comes to a boil. Crack eggs one by one over soup, placing hands as close to the soup as possible. As soon as eggs get white, serve soup in soup bowls.
Chicken can be served after soup, or refrigerated until served.
