Addicted to chicken soup
In recent weeks that's all changed - I’ve grown addicted to two things, usually eaten separately but sometimes together.
Tomatoes – lots of them!
Spring onions (optional)
Balsamic vinegar dressing
Coarsely chop tomatoes. If using broccoli, microwave for a few minutes to soften but ensure that they remain firm and slightly crunchy. Chop up any other ingredients. Mix together with the dressing.
Add salt and freshly ground pepper to taste.
Balsamic Vinegar Dressing
2 portions balsamic vinegar
1 portion good extra virgin olive oil
crushed garlic – lots of it!
Salt and ground black pepper to taste
Mix together. Adjust quantities according to taste.
Roast chicken (including the bones)
1-2 onions - chopped
Big bunch of spring onions – chopped incl all the green bits
2-3 peeled potatoes – chopped
Fresh chillies – chopped (or chilli powder)
crushed garlic – lots!
Alan’s ‘special sauce’
Chicken stock (home-made is best but too much effort so use stock cubes in hot water)
Salt (unnecessary if using salty stock cubes)
Juice of 1-2 lemons
Best made with left-over roast chicken but bought roast chicken pieces will do. Lightly fry the chopped onions, spring onions, garlic and chillies in the ‘special sauce’. Mix in the chopped potatoes and stir in the stock. Bring to the boil and let simmer at a low heat. Break the chicken into pieces and remove as much flesh as possible from the bones. Add the chicken and bones to the soup mixture. Add the lemon juice.
Let the soup simmer for 40-60 minutes or longer, stirring occasionally. Remove the bones before serving with hunks of buttered white bread.
Alan’s ‘Special Sauce’
3 portions good extra virgin olive oil
1 portion of freshly squeezed lemon juice
Crushed garlic – lots!
Mix the ingredients together in a container/jar with a tight lid. Shake vigorously and taste to see if proportions of any of the ingredients need to be changed. The sauce should not feel oily on the mouth but neither should it be dominated by the tartness of the lemon juice.
This is a very versatile sauce that I used to fry things in as well as to drizzle on/in food such as baked potatoes and pasta. I always have a bottle of it on the go.
But having said all that, last night I made my own version of chicken biryani. I didn't have any lentils (let alone most of the required spices) but it tasted delicious nevertheless. There was lots left over so that's what I'll be eating tonight.
With tomato salad of course!