Hazaragi Chicken and Potato Soup (Aash-e Morgh-o-Alu)
Aash-e Morgh-o-Alu is a traditional Hazaragi chicken and potato soup that is hearty, flavorful, and perfect for a comforting meal.
Ingredients
- 1 whole chicken, cut into pieces
- 4 potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 8 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 2 tbsp vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the chicken pieces to the pot and brown them on all sides.
- Stir in the turmeric, ground coriander, and ground cumin, and season with salt and pepper.
- Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
- Add the diced potatoes to the pot and continue to simmer for another 20 minutes, or until the chicken is cooked through and the potatoes are tender.
- Stir in the chopped cilantro and adjust the seasoning if needed.
- Serve the Aash-e Morgh-o-Alu hot, garnished with additional cilantro if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Large pot Cutting board Knife Measuring spoons Measuring cups Stirring spoon Serving bowls
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Aash-e Morgh-o-Alu with warm flatbread or rice on the side.
Tips & tricks
Tips: For a richer flavor, you can use homemade chicken broth instead of store-bought.
Cost
$15