| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food networ, Food7 | 1 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 675 | g | Raw chicken leg joints or winglets; (1 1/2lb) |
| 2 | Onions | |
| 2 | Cloves garlic | |
| 4 | Celery sticks | |
| 1 1/4 | l | Water; (2 pints) |
| 450 | g | Small waxy potatoes; (1lb) |
| 1 | Lemons; Juice of (1 to 2) | |
| 1 | Dried red chilli | |
| Good handful of fresh coriander leaves |
INSTRUCTIONS
Heat the oil in a large saucepan and fry the chicken pieces until lighly coloured. Slice each onion into eight pieces and add to the pan along with the chopped garlic and celery. Stir well, season with salt and pepper and pour on the water. Bring to the boil, then turn down the heat and simmer the soup for about 15.20 minutes or until the chicken is cooked. At this stage you can remove the chicken and seperate and discard skin and bones, returning the chopped meat to the pot. Slice the potatoes into 1 cm (1/2 inch) discs and add to the soup along with the lemon juice and crushed chilli. Return the pan to the heat and simmer for about 10 minutes or until the potatoes are soft. Taste and correct the seasoning, adding more lemon juice, salt or pepper if necesarry and stir in the roughly chopped fresh coriander. Boil for 1 minute then serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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