Chikhitma of Hen

Cut the hen into medium pieces, discarding excess skin and fat if desired. Pat dry with a cloth.

Peel and quarter the onions, keeping the layers intact if possible.

Place the hen pieces in a large pot and cover with cold water until just covered. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

Add the quartered onions, laurel leaf, coriander bunch, and salt to the pot. Reduce heat to medium and simmer gently until the hen is very tender.

In a small bowl, whisk together the wheat flour and a few tablespoons of cold water or broth to create a smooth paste without lumps.

Slowly pour the flour mixture into the simmering broth while stirring constantly to prevent lumps from forming.

Continue simmering for 5 minutes to cook the flour and thicken the broth slightly.

In a separate small bowl, beat the eggs together with the vinegar until well combined.

Remove the pot from heat and let it cool slightly, then slowly pour the egg and vinegar mixture into the broth while stirring gently and constantly to avoid curdling the eggs.

Taste and adjust seasoning with additional salt if needed. Remove the coriander bunch and laurel leaf.

Ladle the chikhitma into bowls, ensuring each serving contains both hen pieces and plenty of the creamy, tangy broth. Serve hot.