- 500ml chicken bone broth
- 1 garlic clove
- A thumb of turmeric
- A thumb of ginger
- 1 lemon
- 1 star anise
- 1 tsp olive oil
- 2 chicken breasts, skinless & boneless
- Sea salt
- Freshly ground pepper
- 1 carrot
- 100g kale
- A bunch of spring onions
Prep: 10 mins | Cook: 20 mins
1. Pour the chicken stock into a medium pan. Peel and grate in the garlic cloves, ginger and turmeric. Grate in the lemon zest. Finely slice the chilli (you can scoop out the seeds and membrane for less heat). Add the chilli to the pan. Drop in the star anise. Pop the pan on a medium heat and gently warm to a simmer.
2. Drizzle 1 tsp oil into a separate large pan and warm to a high heat. Rub the chicken breasts with a pinch of salt and pepper and add them to the hot pan. Fry the chicken for 2 mins on each side, till browned.
3. Pour the warm stock into the pan with the chicken. Bring to the boil, then reduce to a gentle simmer. Cover the pan with a lid and cook for 15 mins.
4. Meanwhile, scrub and thinly slice the carrot. Strip the kale leaves away from any thick stalks and roughly shred the leaves. Trim the roots and top 3cm off the spring onions. Finely slice the spring onions.
5. After the chicken has cooked for 15 mins, drop the carrots, kale and spring onions into the broth. Simmer for a further 2-3 mins, till the chicken is cooked through and the veg are tender with a slight bite.
6. Squeeze half of the lemon juice into the pan. Ladle the chicken, veg and broth into shallow bowls. Serve as a broth, or add cooked noodles or rice on the side.