6. Enjoy!
5. Taste and adjust the seasoning before serving.
4. Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
3. Now add the peppers and the stock.
2. Stir the chicken and cook until it browns in patches.
11. 1. cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
10. You may also like to add a bit of lemon juice.
9. Sprinkle over some coriander.
8. Taste and adjust the seasoning before serving.
7. Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
6. Now add the peppers and the stock.
5. Stir the chicken and cook until it browns in patches.
3. 4. 4.Season with salt and pepper, cover anlet cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
2. 3.Add Maharani Spice M. V. B 2TABLESPOONS and fresh lemon juice - aprox 1 small lemon size
1. 2.Increase the heat slightly and add the leeks and potatoes.
1.Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
METHOD
• fresh lemon juice •
• salt and pepper
• 2 - 3 tablespoon of MAHARANI SPICE M. V. B
• 750 ml chicken stock
• 2roasted peppers, diced
• 250g boned and skinless chicken, diced
• 1tablespoon finely chopped ginger
• 2tablespoons vegetable oil
• 2garlic cloves, crushed
• 1 Green chilli sliced
• 2leeks, trimmed and sliced
• 1small onion, thinly sliced
• 200g baby potatoes, peeled and diced
Ingredients
7. Maharani Spices