Wild Herb Chicken Broth
My partner said this was the best home-cooked meal he’d ever had - so obviously it’s a must try!
Variations of this recipe exist online already, but the one below is tailored to be more sattvic.
Predominant Dosha - Kapha
Total Time - 60 mins
Effort - 4/5
Serves - 2
Ingredients
Chicken Broth
600g of bone-in, skin-on chicken legs, thighs, drumsticks or a mix
Salt
Black pepper
4 tablespoon olive oil
1 fennel bulb
2 garlic cloves (optional)
1 yellow onion
250g sweet potatoes
1/2 lemon, coarsely chopped
2 dried chillies (optional)
3 cups chicken or vegetable broth
Fennel Seed Tadka
1 tablespoon fennel seed
20g dill
Garnish
20g spring onion
1 tablespoon greek yogurt (optional)
Pinch of sumac (optional)
Steps
Season chicken with salt and pepper.
Add 2 tablespoons of olive oil into a pot over medium-high heat.
Add seasoned chicken to the pot and cook until skin is brown on both sides (4-5 mins each side). Leave all the fat from the chicken behind in the pot and take the chicken out to lay on a plate to the side.
Roughly chop the fennel bulb and onion. Finely slice the garlic cloves. Reduce the pot down to a medium heat and then add all three ingredients to the pot, stirring for around 3-5 minutes until they become a little softer (no need to make them brown).
Cut the sweet potatoes into thin slices and add them to the pot.
Cut half a lemon into cubes and toss them to the pot.
Add 2 dried chillies to the pot - this is an optional step for those that do not have a pitta imbalance.
Create a chicken broth from a chicken stock cube and 3 cups of water. Dissolve the chicken stock cube in the water (by heating if need be) before adding the stock to the pot. Add the set aside chicken pieces to the pot as well.
Reduce heat to medium-low and allow to simmer until the chicken is cooked through. This should take ~20-25 mins.
Whilst the broth is cooking, we can get started on the fennel seed tadka. First, finely chop the dill.
For the fennel seed tadka - heat the remaining 2 tablespoons of olive oil in a small pot and add fennel seeds, 10g of the dill and mix until the seeds are toasted and the dill is crispy. This should take 2-3 minutes.
Remove the chicken from the pot and pick the meat off the chicken using a fork. Return the meat to the pot and switch off the heat.
Divide the soup amongst two bowls and add the tadka, spring onion and remaining dill. Add the dollop of yogurt and sprinkle with sumac. Enjoy!