Zanzibar Spicy Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A lovely spicy soup with Indian Ocean flavours; a hot soup for hot summer days Ingredients:
1 chicken, 1.5kg |
2 stalks of lemon grass |
fresh ginger (thumb-size, peeled and cut into chunks) |
juice of 1 lemon |
2 red chili peppers |
1 chicken broth cube |
salt |
fresh coriander leaves |
saffron (optional; alternatively: pinch of turmeric) |
Directions:
1. Place chicken in a large pot, cover with cold water
2. Bring to a boil
3. Add ginger chunks, chopped chili pepper and cut up lemon grass
4. When the chicken is tender, remove from the pot and allow to cool
5. Remove the breast meat (and other parts you like to eat) and cut into big chunks
6. Put carcass, skin, wings, etc. back into the broth and continue to boil to make a strong broth; boil down to about 2 litres
7. Pour through a strainer to remove carcass, ginger and other bits and pieces
8. season with broth cube and/or salt and lemon juice
9. add chicken cubes to the clear broth
10. Saffron will give it a lovely golden colour
11. Add some sliced red chili (optional)
12. Pour into serving bowl and garnish with freshly cut coriander leaves
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