Chikhirtma

Method

1. 1Put the chicken in a pot with the water and bay leaves, bring to a boil, and skim off the foam. Simmer about 1 hour, until tender. Lift out the chicken, shred the meat off the bone, and strain the broth back into the pot.
2. 2Steep the saffron in a few tablespoons of hot broth and set aside.
3. 3Chop the onion and soften it in the butter over low heat until translucent but not browned, about 6 minutes. Stir in the flour and cook 1 minute, then whisk in a ladle of broth to make a smooth paste, and stir it into the pot.
4. 4Add the shredded chicken, the saffron infusion, ground coriander, and salt. Keep the soup at a gentle simmer.
5. 5Beat the egg yolks with the vinegar, then whisk in a ladle of warm (not boiling) broth to temper them.
6. 6Take the pot off strong heat and pour in the yolk mixture in a thin stream, stirring constantly in one direction. Keep it just below a simmer for 2 to 3 minutes to thicken; do not let it boil.
7. 7Stir in the crushed garlic, black pepper, and cilantro, and serve hot.