Ingredients | Serves 4

Chicken:

5x skinless chicken thighs 

1 tsp turmeric 

2 tsp honey 

Salt and black pepper 

Drizzle of oil 

½ tbsp Ghee or coconut oil

1 onion halved and sliced 

15g ginger, peeled and sliced into matchsticks

3 large cloves garlic, grated 

1 tbsp sesame seeds 

30g coriander with stalks, finely chopped  

1 tsp turmeric 

Pinch chilli flakes 

6 tomatoes, quartered (about 350g)

1.2L chicken stock  

1 tbsp soy sauce 

2-4 tbsp Apple cider vinegar (or rice vinegar or lime)

1-2 tbsp honey 

½ tbsp Sesame oil 

Serve with fluffy basmati rice  

Method

1. To a large bowl add a drizzle of olive oil, turmeric, honey, lots of black pepper and a sprinkle of salt. Mix this all together and then add the chicken thighs making sure they are all coated.

2. Place a deep saucepan or a dutch oven on a medium heat and add about ½ tbsp ghee or coconut oil. When hot, add the chicken to the pan and cook until golden on both sides. Remove from the pan and place on a plate topped with kitchen towel. 

3. Reduce the heat of the pan to low and stir in the onion with a pinch of salt. After a couple of minutes add the ginger, garlic, sesame seeds, coriander, turmeric, chilli flakes and tomatoes. Let this cook for about 3 minutes whilst stirring occasionally (add a little water if necessary to prevent burning). 

4. Stir in the chicken stock and return the chicken thighs to the pan. Cover with the lid and bring the soup to a simmer. Let the soup simmer gently for about 12 minutes. 

5. Remove the chicken thighs onto a chopping board to cool down before shredding. 

6. Add the soy sauce, apple cider vinegar, honey and sesame oil to the soup and reduce the heat to prevent too much moisture escaping. Taste and adjust seasoning! I like it tangy so I added a bit more apple cider vinegar. 

7. Return the shredded chicken to the pan and remove from the heat. 

8. Serve in bowls with rice and any extra veg - I added some shredded lettuce for extra greens.