Heat the oil in a large pot and fry the onion and garlic in it until browned.
⚙ Pan-fryingStoveLarge pot
3
Add the carrot and fry 3 minutes.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Add the chicken, stock, turmeric, cumin, cinnamon, salt and black pepper and bring to a boil. Turn down the heat and simmer at a gentle bubble uncovered 20 minutes, until the chicken is cooked.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Remove the chicken from the pot, separate the meat from the skin and bones and cut into pieces.
KnifeCutting board
6
Add the grains to the pot and cook 20 minutes, until the grains is tender.
Stove
💡Noodles and grains cooked in the soup absorb its liquid and keep softening: add them only at the end, when the soup is ready.
7
Return the chicken meat to the pot. Taste and adjust the seasoning.
8
Ladle the hot soup into bowls, with the vegetables and the meat.
9
Sprinkle the chopped parsley on top.
490calories
38 gprotein
47 gcarbs
16 gfat
● protein 31%● carbs 39%● fat 30%
Per serving (630 g), of 4 servings
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Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
