Chicken broth with oriental potato, chickpea purée and chicken

Stewing hen with a difference: Fresh vegetables, oriental spices and herbs, and to crown it all, potato-and-chickpea purée. Not only on cold winter’s days or as a household remedy for colds  – it absolutely does you good and gives your taste buds a real kick, too.

Chicken broth with oriental potato and chickpea purée and chicken

Print Recipe

Rezept drucken

Chicken broth with oriental potato and chickpea purée and chicken

Rezept drucken

Print Recipe

Servings

4

Servings

4

Ingredients

• Chicken broth
• 1 Spanish onion
• 100 g leeks
• 100 g celery
• 100 g carrots
• 1 stewing hen optionally 2 chicken legs
• 1,6 l water
• 1 bay leaf
• 2 juniper berries
• 1 clove
• 5 allspice corns
• 1 clove of garlic
• Purée
• 200 g floury potatoes
• 150 g squash Hokkaido or butternut
• 60 g peanuts roasted and salted
• 0,5 apple e. g. Braeburn or Elstar
• 20 g onion
• 1 small clove of garlic
• 2-3 sprigs cilantro
• 150 ml water
• 150 ml milk
• 120 g Hummus
• 20 ml cream
• 1 knob of butter
• salt, pepper, curry, harissa, ground chili
• 100 g celery
• 80 g bean sprouts
• 80 g pealed carrots
• rapeseed oil

Servings:

Units:MetrischImperial

Ingredients Chicken broth 1 Spanish onion 100 g leeks 100 g celery 100 g carrots 1 stewing hen optionally 2 chicken legs 1,6 l water 1 bay leaf 2 juniper berries 1 clove 5 allspice corns 1 clove of garlic Purée 200 g floury potatoes 150 g squash Hokkaido or butternut 60 g peanuts roasted and salted 0,5 apple e. g. Braeburn or Elstar 20 g onion 1 small clove of garlic 2-3 sprigs cilantro 150 ml water 150 ml milk 120 g Hummus 20 ml cream 1 knob of butter salt, pepper, curry, harissa, ground chili 100 g celery 80 g bean sprouts 80 g pealed carrots rapeseed oil Servings: Units:MetrischImperial

Instructions

Chicken broth

1. Cut onion in half with the skin on and char in a frying pan without oil.
2. Wash remaining vegetables and chop coarsely. Rinse chicken in cold water. Place all ingredients in a large saucepan and bring to the boil. Reduce heat and simmer gently for approx. 3 hours. Skim occasionally using a ladle. After cooking, pass the broth through a cloth or fine sieve and season well.
3. Leave chicken to cool, remove skin and pull apart into small pieces. Put to one side.

Purée

1. Peel potatoes and squash (remove seeds) and dice roughly. Coarsely chop the peanuts.
2. Boil the potatoes, squash, apple, onion, garlic and cilantro in milk and water until soft. Add extra liquid as required, then quickly purée. Stir in the hummus and peanuts. Season with spices. Stir in the cream and knob of butter.
3. Wash remaining vegetables thoroughly. Slice celery finely and cut carrots into thin strips. Sweat the vegetables in a little hot oil, season with salt and pepper.
4. Spoon the purée into the middle of a soup dish. Place vegetables and pulled chicken on top and pour over the steaming hot broth.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.