Chicken Soup For The Fijian Soul


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


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


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