Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Nkaakra (light chicken soup)
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- about 8-10 bone in whole chicken thighs, skin removed
- 1 onion, finely diced
- a handful of sprigs thyme
- 4-5 guinea peppers or tropical mixed peppercorns, cracked open
- 1 tsp extra-hot chilli powder
- 3 cloves garlic, finely diced
- 2 tsps sea salt, crushed
- 500ml chalé sauce, (see Zoe's chalé sauce recipe below)
- 1 litre chicken stock, hot
- 400g a mixture of yams or sweet potatoes, carrots and white cabbage, peeled and diced
- to garnish coriander leaves
Method
- STEP 1
Put the chicken in a large, heavy-based saucepan or flame-proof casserole dish with the onion, thyme, guinea peppers, chilli powder, garlic and 1 tsp of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken.
- STEP 2
Pour the chalé sauce over the chicken mixture, then cover and simmer for about 30 minutes until the chicken juices run clear when pierced.
- STEP 3
Stir in the hot stock and bring to the boil, then reduce the heat and simmer for about 1 hour until the chicken is tender.
- STEP 4
Season with black pepper. Add your choice of vegetables and cook until tender. Remove the sprigs of thyme before serving. Scatter with coriander.
