Chicken Soup For The Fijian Soul

INGREDIENTS45284_232018326936083_1078340134_n

2 lbs chicken legs and thighs cut in big pieces
1 medium onion – quartered
5 cabbage leaves -(chop the whites)
2 medium potatoes – quartered
2 green chilies – sliced
salt and pepper to taste
1 tbs cooking oil
4 cloves garlic – crushed
1 tbs ginger – crushed
1 tsp cumin – lightly toasted and crushed (not powdered)
1 tsp chili flakes
juice of 1/2 lemon

METHOD

In a heavy bottom pan, heat oil on medium to low flame and add chicken,salt and pepper and let it seal or turn slightly brown
Add onions, 1/2 of crushed ginger/garlic,red chili flakes and lemon juice and let it simmer for 5 minutes
Add enough water or chicken stock to cover the chicken, and let it come to a boil
Add potatoes and the whites of a cabbage and cook for app 40 mins or until chicken and potatoes are tender
Add rest of the ginger and garlic,green sliced chilies and green cabbage leaves
Sprinkle Crushed Cumin

SERVE WITH BOIL CASAVA

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