Ingredients

• 4 chicken drumsticks, skinless (or other bone-in cuts)
• 1 medium brown onion, finely diced
• 200 g canned chick-peas, rinsed & drained
• 2 1/2 liters water
• 2 inches cinnamon sticks
• 1/2 lemon, juice of
• 1 large egg yolk, beaten
• 1/4 cup fresh parsley, finely chopped
• 2 -3 teaspoons olive oil
• 1 1/2 tablespoons basmati rice
• salt & pepper

Instructions

1. In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.

2. Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.

3. Remove the chicken from the bones & place the chicken back in the pot.

4. Add the chickpeas to the pot & simmer for further 10 minutes covered.

5. Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.

6. Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.

7. Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.