SLOW COOKED CHICKEN, QUINOA AND KALE SOUP

Ingredients: 250gm raw boneless skinless chicken breasts, 200gm chopped onion, 120gm chopped celery, 4 minced garlic cloves, 2tbsp extra virgin olive oil, 90gm white quinoa (prerinsed), 1/2tsp fresh thyme, 1/2tsp fresh chopped rosemary, 430ml fresh chicken broth, salt and freshly ground black pepper to taste, 80gm cooked black beans, 150gm roughly chopped kale, 3tbsp chopped fresh parsley, 2tbsp fresh lemon juice, a dollop of fresh ricotta for serving

Method:

■ In a heavy bottom pot, take olive oil, the boneless skinless chicken breasts and cook for 3-4 minutes.

■ Add onions, celery and garlic. Add quinoa (for a more firm textured quinoa add during the last 1 hour of cooking)

■ Add thyme, rosemary and pour in the chicken broth. Season with salt and pepper. Cover and cook on low heat for 3.5 to 4 hours.

■ Remove chicken, let it rest for 10 minutes then cut/shred into bite size pieces and return to soup.

■ Meanwhile, add in beans, kale, parsley and lemon juice, then cover and cook on medium heat for 10 to

20 minutes until kale has reached desired doneness.

■ Serve warm topped with a dollop of fresh ricotta and a sprig of fresh dill.

- Ubeid Khan, corporate executive chef, Sorted Delicatessen, Kalyaninagar