Name: West African Chicken Soup
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 4
Cuisine: Africa
Ingredients: 1 small chicken cut into pieces; 2 medium onions; 4 carrots; 4 stalks of celery; 1 clove of garlic; 1 teaspoon whole black peppercorns; 1 large bay leaf; 6 sprigs of parsley; 2 sprigs of thyme; 1 tablespoon vegetable oil; 2 tablespoons minced ginger; 2 tomatoes; 2 tablespoons Madras curry powder; 1 tablespoon tomato paste; 100 ml coconut milk; 1 green banana; 2 tablespoons chopped coriander; 120 g white rice; salt; In a saucepan, combine the chicken, quartered onion, sliced carrots, chopped celery, garlic, pepper, bay leaf, parsley and thyme sprigs.; Pour water to the level, cover and bring to a boil.; Simmer over low heat for 30 minutes.; Transfer the chicken to a plate and let it cool. Set aside the pan and cooking water.; Remove the skin. Bone the meat and cut it into large pieces.; Put the bones in the pan, partially cover and simmer for 1 hour, until the broth is well flavoured.; Filter the broth in a bowl.; Return the broth to the pan and boil over medium heat for 30 minutes until reduced. Season with salt.; In a large saucepan, heat the vegetable oil.; Add a chopped onion, ginger, chopped tomatoes, curry powder and tomato paste.; Cook over medium heat, stirring until softened, about 7 minutes.

Ingredients:

1 small chicken cut into pieces
2 medium onions
4 carrots
4 stalks of celery
1 clove of garlic
1 teaspoon whole black peppercorns
1 large bay leaf
6 sprigs of parsley
2 sprigs of thyme
1 tablespoon vegetable oil
2 tablespoons minced ginger
2 tomatoes
2 tablespoons Madras curry powder
1 tablespoon tomato paste
100 ml coconut milk
1 green banana
2 tablespoons chopped coriander
120 g white rice
salt

Instructions:

In a saucepan, combine the chicken, quartered onion, sliced carrots, chopped celery, garlic, pepper, bay leaf, parsley and thyme sprigs.
Pour water to the level, cover and bring to a boil.
Simmer over low heat for 30 minutes.
Transfer the chicken to a plate and let it cool. Set aside the pan and cooking water.
Remove the skin. Bone the meat and cut it into large pieces.
Put the bones in the pan, partially cover and simmer for 1 hour, until the broth is well flavoured.
Filter the broth in a bowl.
Return the broth to the pan and boil over medium heat for 30 minutes until reduced. Season with salt.
In a large saucepan, heat the vegetable oil.
Add a chopped onion, ginger, chopped tomatoes, curry powder and tomato paste.
Cook over medium heat, stirring until softened, about 7 minutes.
Stir in broth, coconut milk and peeled and chopped banana. Bring to a boil.
Season with salt and cook over medium heat for 30 minutes until the banana is very tender.
Add the chicken and ccoriander. Simmer until heated through. Pour into bowls and serve with the white rice.

Energy	Total carbs	Sugar	Total fat	Saturated fat	Omega 3	Fibers	Sodium
577.1 Kcal	43.0 g	14.5 g	21.2 g	8.2 g	0.3 g	10.8 g	440.5 mg

The nutritionist's advice:

The character of this soup comes from its very fragrant broth. For a lighter recipe, let the broth cool after filtering to remove fat. You can then continue the recipe by reducing the broth.

West African Chicken Soup

Ingredients:

Instructions:

The nutritionist's advice:

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