Chicken Chorba With Walnuts

This tasty Moroccan soup is flavored with cumin and saffron and garnished with walnuts. From Food & Wine's Annual Cookbook 2011, submitted by Edmond Orsoni

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1⁄3 cup walnut halves
• 1  tablespoon olive oil
• 8  chicken thighs (3 oz each, skinless and bone-in)
• 1  onion
• 2  garlic cloves
• 1 1⁄2 teaspoons  chopped fresh ginger
• 1  cup chicken broth
• 1⁄4 teaspoon ground cumin
• 1  small  pinch saffron thread
• 1  tablespoon  chopped cilantro

Directions

1. Toast the walnuts in a 350 degree oven for about 8 minutes until fragrant. Let cool.
2. Slice the onion thinly and mince the garlic.
3. Heat the oil in a large deep skillet over medium-high heat. Salt and pepper the chicken and cook, turning once, until browned on both sides, about 8 minutes total. Transfer to a plate.
4. Add the onion, garlic, and ginger to the skillet and cook over medium heat about 6 minutes, until onion is tender. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and safftron.
5. Return the chicken and any juices that have accumulated on the plate to the skillet and bring to a simmer. Cover and cook over low heat for about 30 minutes, until chicken is cooked through. Transfer the chicken to 4 shallow bowls. Season the broth with salt and pepper and spoon it over the chicken in the bowls.
6. Serve sprinkled with the toasted walnuts and chopped cilantro.