This earthy Peruvian inspired soup is my own interpretation of a Jamie Oliver recipe. I’m a bit of a maverick when it comes to following recipes, often straying heavily. However, the core herbs and spices are the same, I just adapted some of the vegetables with what I had to hand. I must say, this is a very tasty soup indeed!
1 large red onion, diced
2 cloves of garlic, crushed and finely chopped
2 mixed colour peppers
2 small sweet potatoes
1kg chicken thighs, skin off
1tsp ground cumin
1tsp coriander leaves
Pinch of ground cloves
1.5l of Vegetable stock
2 limes, halved
1 bunch of fresh coriander
Prep all of the veg and once done, place a large casserole pan on a medium – high heat to warm up. Put the chicken and 1tbsp of olive oil in the pan and stir well. Brown off the chicken.
Next up, tip in the herbs and spices stirring regularly. Stir in all of the prepped veg and cook for 15 minutes. Pour in the stock and bring the mixture up to boiling point. Reduce the heat and leave to simmer for 30 minutes.
Put the limes in and pour in the couscous. Cook for a final 15 minutes until the couscous is cooked through. Remove from the heat. Season well and stir in the chopped fresh coriander.