Ingredients

The following ingredients have 3 Servings
  • 500 g chicken thighs (boneless and skinless)
  • 2 TB unflavoured coconut oil (or lard)
  • 1/2 onion (peeled and finely chopped)
  • 3 cloves garlic (peeled and finely sliced )
  • 1 red chili (finely chopped)
  • 1 TB ground cumin
  • 1/2 TB cayenne pepper
  • 1 tsp ground coriander
  • 60 g dry white wine
  • 500 g chicken stock
  • 250 g warm water
  • 50 g sour cream
  • 1 red chili (finely sliced)
  • 60 g full-fat strong Cheddar cheese (grated)
  • generous handful coriander leaves (finely chopped)
  • salt and freshly ground black pepper

Instruction

  • Cut the boneless, skinless chicken thighs into smaller, bite-size chunks. Prep all the remaining ingredients so you have them on hand.
  • Heat the coconut oil (or lard) in a large, deep-sided non-stick pan and fry the chicken pieces until golden and crispy on the outside before removing using tongs and setting aside. Do this in two batches so as not to overcrowd the pan. Be mindful that the chicken is still uncooked on the inside, so handle appropriately.
  • NOTE: This step is not to "seal" the meat (because that is a myth). Its merely to enhance the flavour by caramelising the meat on the outside. This is called the Maillard reaction.
  • Add the onions, garlic and chili to the pan and fry in the oil still remaining in the pan. Add the ground cumin, cayenne pepper and ground coriander and fry lightly for a minute.
  • Deglaze the pan by adding the white wine. Allow to sizzle and cook out using your spatula to scrape off any bits of chicken that may be stuck on the bottom.
  • Once all the moisture from the wine has evaporated, then pour in the chicken stock. Bring the mixture to the boil.
  • Once boiling, add the warm water to the pan, and return the chicken pieces to the mixture. Reduce to a simmer and cook for 15 minutes until the mixture reduces by half. (After this period of 'poaching', your chicken pieces will have cooked through sufficiently).
  • Add the sour cream and stir in well until it emulsifies into the mixture.
  • Because we are reducing a mixture, we only season AFTER cooking. So, at this time, taste and adjust the soup with salt and freshly ground black pepper.
  • Serve the soup garnished with fresh chili slices, grated Cheddar and plenty of chopped coriander.