This recipe from the The Art of Eating Well, Jasmine and Melissa Hemsley's tome for healthy, wholesome eating, reflects a bit of their upbringing. Growing up with their Filipino mother and a British Army father meant the girls were often on the move between the UK and Europe, eating adventurously and without waste. Chicken tinola is a staple of the Philippines and of the sisters' childhood. As they say in the book, the soup, which consists of a poached chicken in a nutrient-rich broth, is restorative and good for your health.
2 tbps. ghee or coconut oil
3 large onions, diced
8 garlic cloves, diced
a thumb-sized piece of fresh ginger root, finely diced
1 large chicken or 6 large chicken thighs
6 large carrots, chopped into medium chunks
2 liters of bone broth or water
3 large zucchini, chopped into medium chunks
1 large green or white cabbage, shredded
sea salt, pepper
FOR THE TAMARI DRESSING
4 tbsp. tamari
4 tbsp. lemon juice
a large pinch of pepper (white or black)
1. Heat the ghee or coconut oil in a large saucepan (one that can fit a whole chicken) over medium heat and getly sauté the onion, garlic, and ginger until soft and translucent, but not browned.
2. Add the chicken and carrot to the and and pour over the bone broth to cover. Bring to a boil, then reduce heat to simmer for thirty minutes or until chicken is cooked through.
3. Remove the cooked chicken from the pan and add the zucchini. Simmer for ten minutes. Meanwhile, shred the chicken into large pieces and return to the pan and season.
4. Stir though the shredded cabbage and turn off heat.
5. Mix ingredients for the tamari lemon dressing together in a small bowl. Serve alongside the tinola and let everyone add a teaspoon or so to taste.
TIME TO START COOKING
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Reprinted with permission from Hemsley + Hemsley: The Art of Eating Well, by Jasmine and Melissa Hemsley, published by Ebury Press, 2014.