Name: Nkaakra (light chicken soup)
Total time: 2 h
Yield: Serves 6
Ingredients: about 8-10 bone in whole chicken thighs, skin removed; 1 onion, finely diced; a handful of sprigs thyme; 4-5 guinea peppers or tropical mixed peppercorns, cracked open; 1 tsp extra-hot chilli powder; 3 cloves garlic, finely diced; 2 tsps sea salt, crushed; 500ml chalé sauce, (see Zoe's chalé sauce recipe below); 1 litre chicken stock, hot; 400g a mixture of yams or sweet potatoes, carrots and white cabbage, peeled and diced; to garnish coriander leaves

about 8-10 bone in whole chicken thighs
skin removed
1 onion
finely diced
a handful of sprigs thyme
4-5 guinea peppers or tropical mixed peppercorns
cracked open
1 tsp extra-hot chilli powder
3 cloves garlic
finely diced
2 tsps sea salt
crushed
500ml chalé sauce
(see Zoe's chalé sauce recipe below)
1 litre chicken stock
hot
400g a mixture of yams or sweet potatoes, carrots and white cabbage
peeled and diced
to garnish coriander leaves

Method

step 1
Put the chicken in a large, heavy-based saucepan or flame-proof casserole dish with the onion, thyme, guinea peppers, chilli powder, garlic and 1 tsp of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken.
step 2
Pour the chalé sauce over the chicken mixture, then cover and simmer for about 30 minutes until the chicken juices run clear when pierced.
step 3
Stir in the hot stock and bring to the boil, then reduce the heat and simmer for about 1 hour until the chicken is tender.
step 4
Season with black pepper. Add your choice of vegetables and cook until tender. Remove the sprigs of thyme before serving. Scatter with coriander.