SOUP - Chilli Chicken Soup

By Aemelia

Ingredients

• 6 free-range chicken legs
• 2 cloves garlic
• 1/2 tsp each of ground cumin, coriander, oregano
• 2 rashers bacon, finely chopped
• 1 red onion, finely diced
• 2 sticks celery, finely chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1/2 cup dry white wine
• 4 cups chicken stock – try this recipe here from Susie
• 1 cup water
• 600 g pumpkin, cubed
• 1 tsp juniper berries
• Zest and juice of one lime
• Cracked black pepper
• 250 g cherry tomatoes, halved
• 5 stalks spring onions, finely sliced
• 1 each green, red, and yellow fresh long chillies, very finely sliced
• 1 bunch fresh coriander, chopped
• Optional: sour cream

Details

Servings 6
Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

1. Rub chicken pieces with cumin, coriander and oregano. Heat oil in a medium-sized pan and add squashed, whole garlic cloves to season the oil. When sizzling add chicken and brown well on all sides. Set aside.
2. In a soup pot sauté bacon, red onion, celery, garlic and ground cumin over a medium heat. Once onion is soft and translucent, add wine, turn up heat and cook off the alcohol. Add stock and water; reduce heat to a gentle simmer.
3. Add pumpkin and juniper berries. Add chicken pieces and simmer uncovered for around 20 minutes – until pumpkin is tender and chicken cooked through.
4. Season to taste, add lime zest and juice. Pour into serving bowls, removing any juniper berries, and top each with a handful of halved cherry tomatoes, finely diced spring onions, finely sliced chilli pieces, chopped fresh coriander and (optional) a dollop of sour cream.