Introduction
- By: Luc
- Cuisine: Mexican
- Type: Pork
- Serves 4
Ingredients:
- 1 whole chicken
- 1 clove of garlic, crushed
- 1 onion, diced
- 2 medium size potato, diced
- 2 carrots, diced
- 2 sticks of celery
- 250 grams of Chickpeas, cooked
- 1 fistful of coriander, fresh, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of cumin
Method:
- In an oven proof deep dish, put the potato, carrot, celery, garlic, onion, chipeas and cover with water.
- Using an disposable aluminum container, poke a hole in it.
- Put it upside down in the dish and place the chicken on top. The water should be right under the chicken.
- Season the chicken with salt, pepper and cumin
- Cook in the oven at 175C/350F for 1 hour. The juices from the chicken will create a broth.
- Serve the chicken and soup when cooked. Add pieces of coriander before serving in the soup.