Friday, 4 February 2011


serves 2/3

I chicken thigh - wrap in foil and cook for 1 hour in an oven at 150deg C               
1 banana shallot, halved and sliced
Spring onions, chopped                  
1/4 yellow pepper, cubed tinily
1/2 red onion, chopped
1 mushroom, chopped
2 cloves garlic, chopped finely with salt
1 carrot cut into matchsticks
1 med potato, cubed
several small broccoli florets.
1/2 tsp of cumin, turmeric, ginger, fivespice
Dash of Soy sauce
1oz flour
1/4 pt milk

1.  Take all the meat from the chicken bones and reserve; put the bones in 1/2 pint boiling water and simmer for 30 min.
2.  Put the carrot, potato and broccoli in a pan with a teaspoon of salt, cover with 1pt boiling water and microwave for fifteen mins.
3.  Heat a small amount of olive oil in a lge frypan, add the onions, shallots , pepper & garlic to the hot oil and fry for 8-10 mins until soft. Add the sliced mushroom and fry for another two min.
4.  Add the turmeric, ginger, cumin & fivespice to the frypan and cook for one more minute. 
5.  Strain the chicken stock and discard bones etc. Strain cooked veg and keep 1/2pt stock back.
6. Conbine all ingredients in a sauce pan and bring back to the boil; mix the flour and milk to a smooth paste and slowly add to the soup cooking for one minute until thickened.
7.  Serve with crusty rolls.

N.B. This same dish can be made by boiling the leftover carcase of roast chicken.

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