This month, the Eat the World challenge is taking us to Libya.
Libya is in Northern Africa, across the Mediterranean from Italy, which explains some of the Italian influence and the pastas found in some recipes like the one I made today.
I’ve seen this referred to as Libyan Minestrone and this is a recipe that has many variations, often family to family or region to region. However, most recipes seem to have chicken, pasta (usually ditalini), and a spicy tomato-based broth.
Check out all the wonderful Libyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
-this recipe can make a huge batch, so I’ve allowed for some variation. I used the smaller amounts in my recipe and still served my family of 4 with leftovers for a couple lunches! When making the smaller amount, I shredded the dark meat and added it back into the soup, and saved the white meat in the refrigerator for other lunches/recipes. The full batch (larger amount on the water & pasta) would use the whole chicken.
-the original recipe called for the chicken to be cut into pieces and did not call for it to be shredded. I knew my family would prefer not to pick around bones, so I took that step prior to serving.
Adapted from The Libyan Kitchen
1-2 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 whole chicken
1 jalapeno pepper, diced
1 (6 ounce) can tomato paste
1 teaspoon turmeric powder
1 teaspoon paprika
½ teaspoon coriander powder
Pinch of ground cardamom
Salt & pepper
8-12 cups water
8-16 ounces ditalini pasta
Heat the oil in a large stock pot over medium heat. Add the chicken and the onions. Cook, turning the chicken occasionally and stirring the onions until the onions are soft and chicken is browned on all sides.
Stir in the garlic and jalapeno and cook for another minute. Then, stir in the tomato paste, turmeric, paprika, coriander, cardamom, salt, and pepper and cook for a minute more.
Stir in the water (enough to cover the chicken, less for a small batch, but be prepared to flip the chicken during cooking). Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours or until chicken is tender and falling off the bones.
Remove chicken from the soup and set aside to cool slightly. Stir the desired amount of pasta. Meanwhile, remove the chicken from bones and add back into the soup. Once the chicken is added and pasta is cooked, serve.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso