Servings
5
Prep time
Cook time
Recipe
Ingredients
- 2 pinches saffron threads
- 165mL coconut milk
- 1 tsp salt
- 1 bunch kale, chopped (or substitute with spinach or silver beet)
- 2 tbsp butter or oil
- 1 lemon, cut into wedges, to serve
- 4 medium chicken breast fillets
- 1 onion, diced
- 3 yellow capsicums, sliced (or orange, red, or a mixture)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5L chicken stock or bone broth
- 1 medium sweet potato, peeled & diced
- 2 tsp fresh thyme, chopped
- 2 tsp ground turmeric
Method
- Place saffron and salt in a small bowl and rub together with the back of a spoon.
- In a large saucepan or pot, heat butter or oil and cook chicken about 4 mins per side, until well browned. Remove to a plate.
- In the same pot, gently sauté onion and capsicum for 5 mins, until soft, then add garlic, ginger and saffron salt, cook 1 min further.
- Add chicken stock, sweet potato, thyme, pepper and turmeric. Return chicken to pot.
- Cover, bring to boil, then lower heat and simmer for 30 mins.
- Remove chicken breasts, chop or shred, then return the meat to the pot along with coconut milk and kale. Cook approximately 5 mins longer, until kale is to your liking.
- Serve with lemon wedges to squeeze over soup.
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