Country: Libya Servings: 4 servings

Ingredients

• Chicken thighs – 500 g / 1 lb
• Olive oil – 2 tbsp / 30 ml
• Onion, chopped – 1 large / 150 g
• Garlic cloves, minced – 3 cloves
• Crushed tomatoes – 400 g / 14 oz can
• Chicken stock – 1.5 liters / 6 cups
• Carrots, diced – 2 medium / 150 g
• Potatoes, diced – 2 medium / 300 g
• Thyme (zatar) – 1 tbsp / 4 g
• Cumin powder – 1 tsp / 2 g
• Paprika – 1 tsp / 2 g
• Salt – to taste
• Black pepper – to taste
• Lemon wedges – for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the chicken thighs and cook until they start to brown, about 5-7 minutes.
4. Add the crushed tomatoes and chicken stock, then bring to a simmer.
5. Add the diced carrots, potatoes, thyme, cumin, paprika, salt, and pepper.
6. Reduce heat to low and let simmer for 30-40 minutes, until the chicken is cooked through and vegetables are tender.
7. Remove the chicken from the pot and shred with forks, then return it to the soup.
8. Serve hot with lemon wedges on the side for added zest.

Substitutions

• Chicken thighs -> Chicken breasts
• Olive oil -> Sunflower oil
• Thyme (zatar) -> Oregano
• Crushed tomatoes -> Fresh tomatoes, pureed

Enhancements in the Next Evolution

• Consider roasting the chicken before adding to deepen the flavor.
• Try adding chickpeas for extra texture and nutrition.
• Use homemade chicken stock for a richer taste.