Chicken Soup : Maraq Digaag

This one is my favorite soup, made with chicken legs-tights boiled until almost falling from the bone, traditionally is used with lamb or goat or camel meat, but using chicken instead is even better at times, vegetable used here can also be varied according to your liking.

Ingredient:

• 4 chicken legs-tights
• 1 tomato, cut in half
• 3 carrots, peeled
• 3 potatoes, peeled
• 1/2  head of cabbage, sliced
• 3 cloves of garlic, chopped
• 3 black peppercorns
• 1 teaspoon cumin seeds
• 5 cardamom pods, crushed
• 1 teaspoon coriander
• 1 teaspoon ginger
• 1-2 tablespoons coriander/cilantro leaves
• salt to taste

Directions:

Place the chicken in a in a large soup pan, cover with water, bring it to a boil.
Skim the foam that rises to the top with a spoon.
Boil for 15 minutes, then let simmer on a medium.
Add tomatoes, potatoes,cabbage, carrots, garlic and the spices continue to cook for 30-40 minutes or until the Chicken is tender almost falling off from the bone.
Garnish with more cilantro/coriander leaves.
Serve with bead.