About this recipe:I devised this recipe whilst suffering from a horrible stinker of a cold. If you're making this and don't have a cold, you may want to crank the seasoning (especially the chillies) down a bit, as I'd hate to be responsible for blowing the top of your head off. Anyway, it's full of vegetables and things with antiseptic properties and vitamins and good stuff. A squeeze of fresh lemon juice might be good at the end, as well.
2 fat red chillies, finely chopped (you might want to only use one).
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
salt and pepper to taste
1 1/2 pints chicken stock
3 oz each frozen sweetcorn and peas
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
You'll need a large pan - I half-filled my 5 litre one, and made enough for 4 bowls of soup. But it's easier to wash a half-used pan than to clean boiled-over soup off the cooker.
Brown the pancetta and chicken thighs - you could use oil, but I just chucked them straight into a hot pan, and the fat from the pancetta was plenty. About 20 minutes in total - make sure to brown both sides of the chicken thighs. Then add the diced vegetables, garlic, ginger and chillies, and soften for a further 10 minutes. Stir in the cumin, coriander and fennel seeds and season well with pepper and salt.
Turn the heat up, then add the chicken stock. Bring to the boil, put a lid on and then turn the heat down to a simmer. Simmer for 35 to 40 minutes until the chicken is thoroughly cooked through. Remove the chicken thighs from the pan, strip the meat from the bones and return it to the pan with the frozen sweetcorn and peas, and simmer for a further 3 minutes until the corn and peas are cooked.