Serves 6 – 8
INGRADIENTS
This family recipe is a very popular meal with both kids and grown-ups.
2 chicken breasts on the bone, skin and all fat removed
1 tbsp (15 ml) sunflower oil
2 onions, chopped
1 clove of garlic, finely chopped
2 large potatoes, peeled and chopped
1 tsp (5 ml) ground cumin
2 tsp (10 ml) ground coriander
4 cups (1 litre) water
2 tbsp (30 ml) dried mixed herbs
1 cup (250 ml) low-fat or fat-free milk
1 cup (250 ml) frozen whole kernel corn, rinse (optinal)
1 x 410 g tin cream style
sweetcorn lemon juice and black pepper to taste
3 tbsp (45 ml) chopped fresh coriander or parsley
METHOD :
- Cut chicken breasts in half with kitchen scissors or a sharp knife.
- Heat oil in a large pot and fry chicken, onions an garlic for a few minutes.
- Add potatoes, cumin, ground coriander, water and dried herbs. Bring to the boil, reduce the heat and simmer for 30 minutes or until the chicken is cooked.
- Spoon out the chicken. Remove bones and shred meat.
- Stir chicken, milk, corn and sweetcorn into the soup and heat through.
- Season with lemon juice and pepper. Stir in fresh herbs and serve.
- Remember that the tinned sweetcorn contains salt, so don’t add salt at the table.
