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Posts Tagged ‘bay leaves’

What you need:

1lb /450g  chicken breasts and thighs, skinned
1 ¾ pints /1 litre chicken  or vegetable stock
2 bay leaves
2oz / 60g  long-grain rice
2 leeks, thinly sliced
2 carrots, grated
pinch of ground cloves
1 tbsp chopped parsley
1 tsp sea salt

What you do:

Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes.

Skim the surface of the soup and discard any scum that has formed. Add the vegetables, rice, cloves, and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.

Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.

Ladle the soup  between individual serving bowls and serve while still hot.

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What you need:

4 tbsp olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves (crushed)
2 tbsp ground cumin
2 tbsp tomato paste
3/4 tsp dried red pepper flakes
2 bay leaves
2 15-ounce tins of chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tbsp (or more) fresh lemon juice
2 cups 1″ cubes country-style bread
3 tbsp coarsely chopped flat-leaf parsley

What you do:

Heat 2 tbsp of oil in a medium saucepan over medium-high heat. Season the chicken with salt; add to the saucepan and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.

Reduce the heat to low and let oil cool for 1 minute then add the  garlic and cook, stirring often, until fragrant, 30–60 seconds. Add the cumin, tomato paste, and red pepper flakes then stir until a smooth paste forms…( about 1 minute). Add the cooked chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil then reduce the heat to medium-low and simmer,  occasionally stirring, until the chicken is tender (about 20 minutes).

Transfer the chicken to a plate.

Add chickpeas to pot then bring to a simmer and cook for 5 minutes. Tear all the chicken off the bones and  add to stew. Add the red peppers. Stir in remaining 2 tbsp of  oil and 2 tbsp of  lemon juice and simmer for 1 minute. Season with salt and more lemon juice, if desired.

Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

Serve hot.

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