Garlic Chilli Chicken Soup

Garlic is antibacterial, anti-viral and anti-fungal. It also tastes amazing when cooked well. There are 40 cloves in this dish, and it tastes quite remarkable.

Method

Heat butter and oil in a pan and when hot add in the cumin seeds until they start to pop immediately throw in the chicken thighs skin side down and brown off for a minute or two. Remove the chicken thighs from the pan and set aside.

Throw in the finely sliced onion with all of the garlic and keep stirring, now add in all of the dried spices and keep stiring for a few more minutes, you might need to add in just a touch of water at this point. Slice the coriander root and chilies roughly and add to the pan. Put the chicken back into the pan and then add enough water to cover.

Turn heat down and simmer for 1 hour. Peel and chop the carrots and potato and add to the pan for another hour with all of the coriander leaves.

Turn the heat right down and let the fat settle on the top, use the leaves of lettuce, beets or spinach whatever you have to dip into the soup and remove the fat, keep dipping the leaves until 90% of the fat is removed.

Return to heat, When the pototo is soft add in the sliced chicken breast and cook just till soft. Serve with some millet and some fresh organic yoghurt on the top.

Goodbye cold and flu.

• 40 Garlic Cloves
• Chicken Soup
• Chili
• Garlic Soup
• Health
• Meat