Chicken stew with cashew nuts and coriander

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Tomatoes wash, clean, quarter, remove seeds. Catch and put aside. Wash the chicken and put it in a pot. Halve onion and add. Add bay leaf, clove, peppercorns, tomato pips and 1 teaspoon salt.

2. 2

   Cover with 1.5 litres of water and simmer covered for about 1 hour.

3. 3

   Pour the stock carefully through a fine sieve into a 2nd pot. Add the barley barley and tomato paste to the stock, bring to the boil and simmer for about 30 minutes until the barley barley is soft.

4. 4

   Wash the coriander, shake dry and pluck the top 1/3 of the stems. Cut the tomato quarters lengthwise into strips. Roast the cashew nuts in a pan without fat, remove from the pan, let cool and chop coarsely.

5. 5

   Remove chicken meat from the bone, remove skin and pluck meat into pieces.

6. 6

   About 5 minutes before the end of the cooking time, add the tomatoes, meat and about half of the coriander to the soup, season with salt and pepper. Cook to the end. Serve the soup, sprinkle with remaining coriander and cashew nuts.

Nutrition Facts

KCAL
410 kcal

CARBS
46 g

FATS
12 g

PROTEINS
27 g