Cook: 45 minutes

Serves: 2 - 3

This nourishing and spicy broth is my favourite meal to prepare for the family when they need a boost. It has a great collection of polyphenol-rich spices, anti-viral allium vegetables and plenty of warming flavours. I prefer to keep the spices such as cloves whole — feel free to remove them before serving.

Method

If serving with crispy chicken skin, preheat oven to 180°C fan. Spread the chicken skins flat on a baking tray, sprinkle with a little salt and roast for 20 minutes. Leave to stand (they’ll crisp as they cool), then season lightly and break into shards.
Meanwhile, heat 1 tablespoon of the oil in a deep saucepan over a medium heat, add the chicken thighs and brown all over for 5 to 6 minutes. Remove from the pan and set aside.
Add the remaining oil to the pan and fry the onion and celery for 5 minutes until softened.

Topics:

Soups

Chicken

chicken recipe

Ingredients

Name: Dr Rupy Aujla's recipe for chicken soup Jewish penicillin with crispy chicken skin
Prep time: 15 min
Cook time: 45 min
Yield: 2 - 3
Ingredients: 2–3 bone-in chicken thighs (350g), skins removed and reserved (optional); 2 tbsp olive oil; 1 large onion (180g), thinly sliced; 3 celery sticks (175g), thinly sliced; 6 garlic cloves, peeled and bashed; 30g fresh ginger, sliced; 2 bay leaves; 4–5 thin slices of fresh turmeric or ½ tsp ground turmeric; 2 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp black mustard seeds; 1⁄2 tsp black peppercorns; 3 cloves; Small bunch of parsley, leaves and stalks chopped separately; 100g brown basmati rice, thoroughly rinsed; 1.2 litres chicken stock or vegetable stock; 160g spring greens, finely shredded

2–3 bone-in chicken thighs (350g), skins removed and reserved (optional)
2 tbsp olive oil
1 large onion (180g), thinly sliced
3 celery sticks (175g), thinly sliced
6 garlic cloves, peeled and bashed
30g fresh ginger, sliced
2 bay leaves
4–5 thin slices of fresh turmeric or ½ tsp ground turmeric
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp black mustard seeds
1⁄2 tsp black peppercorns
3 cloves
Small bunch of parsley, leaves and stalks chopped separately
100g brown basmati rice, thoroughly rinsed
1.2 litres chicken stock or vegetable stock
160g spring greens, finely shredded

Recipe: Ayurvedic Jewish penicillin

Topics:

Ingredients