Ingredients:

  • 2 lbs chicken thighs, bone-in, skin-on
  • 1.5 liters water
  • 1 medium onion, halved
  • 1 large carrot, peeled and halved
  • 1 tsp salt
  • 0.5 cup white rice
  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup plain full-fat yogurt
  • 1 large egg yolk
  • 1 large lemon, juiced
  • 2 tbsp butter for garnish
  • 1 tsp Aleppo pepper (Pul Biber)
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place chicken thighs, halved onion, halved carrot, and salt into a large stock pot. Cover with 1.5 liters of water.
  2. Bring to a boil, then reduce heat and simmer for 25 minutes (or 12 minutes if using a pressure cooker) until chicken is falling off the bone.
  3. Remove the chicken and vegetables from the pot. Strain the broth through a fine-mesh strainer to ensure clarity and return the liquid to the pot.
  4. Shred the chicken meat, discarding the skin and bones. Set the shredded meat aside.
  5. Add 0.5 cup of white rice to the broth and simmer for 10-12 minutes until tender.
  6. In a separate small pan, melt 2 tablespoons of butter and whisk in 1 tablespoon of flour to create a light roux. Whisk this into the simmering soup.
  7. Prepare the 'Terbiye': In a bowl, whisk together the yogurt, egg yolk, and lemon juice until smooth.
  8. Tempering: Slowly add two ladles of hot soup broth into the yogurt mixture while whisking constantly to equalize temperatures. Gradually pour the tempered mixture back into the main pot.
  9. Add the shredded chicken back into the pot. Simmer on low heat for 2-3 minutes (do not boil, or the sauce may curdle).
  10. In a small skillet, melt the remaining 2 tablespoons of butter until foaming. Stir in the Aleppo pepper and remove from heat immediately.
  11. Ladle the soup into bowls, drizzle with the sizzling chili butter, and garnish with fresh parsley.