Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken (about 1.5kg (3.3lb) OR chicken portions on the bone, same weight)
  • 2 leeks (sliced into 2cm/1in rings)
  • 2 large carrots (chopped into 1cm/half an in rings)
  • 1 bay leaf
  • 1 sprig thyme
  • 10 black black peppercorns
  • 1 tsp salt
  • 5 stoned prunes (sliced into thin slithers)
  • 30 g basmati rice (rinsed)
  • freshly ground black pepper
  • 1 Tbsp salted butter
  • couple of sprigs of fresh parsley OR coriander (finely chopped)

Instruction

  • Place the chicken in a saucepan large enough to hold the chicken and cover it with cold water.
  • Add the vegetables, herbs and peppercorns and bring to boil on high heat.
  • Lower heat and simmer for about 2 hours, skimming off any scum as necessary.
  • At the end of the two hours, lift the chicken out and set aside on a plate and keep warm.
  • Add the rice and prunes and cook for 30 minutes.
  • Pull the chicken into strips and off the bone and add back to the soup to warm through, a couple of minutes at simmer should do.
  • Take off heat and stir in the tbsp of butter.
  • Serve hot with lots of crusty bread, sprinkled with your chosen herb, if using.