2 pieces braised ‘Fesenjan’ chicken, jointed – click here for the master recipe
1 tbsp extra virgin olive oil
1 onion, finely chopped
400g can chickpeas, rinsed and drained
1 litre chicken stock
1 cup reserved ‘Fesenjan’ braising liquid- click here for the master recipe
2 bunches English spinach, washed and roughly chopped
1 bunch parsley, finely chopped
½ cup natural yoghurt, to serve
Dill, to serve
Crispy onions, to serve
- Preheat oven to 200°C (180°C fan forced). Place the chicken on a tray lined with non-stick baking paper. Heat for 15 minutes, or until golden and skin is crisp.
- Meanwhile, heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally for 10 minutes, or until golden. Add the chickpeas, stock and ‘Fesenjan’ braising liquid and bring to a simmer.
- Add to the spinach and parsley, reduce heat to low and cook for 15 minutes, or until wilted. To serve, divide the soup between bowls, top with yoghurt, dill and serve with crispy chicken and crispy onions.
To make the crispy onions, thinly slice one brown onion, dust with ¼ cup plain flour and season with salt and pepper. Fill a large frying pan with 4cm vegetable oil, over high heat. Add the onions and cook, stirring, for 8 minutes, or until crisp and deep golden.