Ingredients
- 1.5 kilos chicken breast
- 4-5 diced potatoes
- Handful finely chopped coriander
- 5 large crushed garlic
- 2 bayleaves
- 1 quartered onion
- 1 teaspoon Lebanese 7spice
- 2 chicken stock cubes or powder
- 1 teaspoon turmeric optional, not essential
- Juice of 3 large lemons or to taste
- 1 tablespoon ghee
Instructions
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First season ur chicken with salt & 7spice seal it in some oil until browned. To that add the onion, bayleaves, stock cubes & turmeric if using.
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Cover with approx 2 litres water & bring to a boil. Simmer for 20minutes.
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Remove chicken & cool, strain the stock.
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Shred chicken, set aside.
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In the same pot, melt some ghee & cook off the crushed garlic & coriander for a minute.
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Add the potatoes, shredded chicken & reserved stock (top with water if needed until just covered) Bring to the boil & simmer until potatoes are tender.
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At the end add the lemon juice & tastes for seasoning .
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Serve with vermicelli rice & a lemon wedge.
Notes
If you like it a touch thicker mix a tablespoon cornflour with 1/4 cup water & add it to the pot towards end of cooking. This is completely optional.
The addition doesn’t do anything in terms of flavour as it’s such a small amount to the overall dish, it’s more for richness & colour of the broth. You can leave this out if preferred without it affecting overall dish.
The addition doesn’t do anything in terms of flavour as it’s such a small amount to the overall dish, it’s more for richness & colour of the broth. You can leave this out if preferred without it affecting overall dish.
