| 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.
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