Chick­peas + spinach

Shape (Malaysia) - - Eat Right -

The zinc in c helps your b con­vert the carotene in to Vi­ta­min A nu­tri­ent that plays a role in boost­ing the an­ti­bod­ies that power up your im­mune sys­tem, says reg­is­tered di­eti­tian and nu­tri­tion­ist McKel Hill. Sa­vor their good­ness in a bowl of this fra­grant and spicy soup, a spe­cialty of New Or­leans chef Alon Shaya, the au­thor of the up­com­ing cook­book Shaya. Serves: 8 Ac­tive time: 45 min­utes To­tal time: 1 hour

1 2.3kg whole chicken, rinsed and in­nards re­moved

7 cups wa­ter 1 tea­spoon saffron threads

2 fresh bay leaves or 1 dried bay leaf

2 ta­ble­spoons kosher salt 3 ta­ble­spoons olive oil 2 tea­spoons minced ginger

2 tea­spoons minced gar­lic (about 2 cloves)

1. In a stock­pot over high heat, place chicken in wa­ter and bring to a sim­mer. Turn heat to low and use a spoon to re­move any foam that rises to the top.

2. Add saffron, bay leaves, and salt to broth and cover pot. Cook over low heat un­til chicken is cooked through and meat is eas­ily pulled off the bone, about 45 min­utes. Re­move chicken from pot, and let cool to room tem­per­a­ture.

5. Turn off heat and add chopped chicken back to the pot. La­dle soup into bowls and driz­zle with ex­travir­gin olive oil be­fore serv­ing.

Nu­tri­tion facts per serv­ing: 324 calo­ries, 12 g fat ( 1.9 g sat­u­rated), 20 g carbs, 37 g pro­tein, 6 g fiber, 1,123 mg sodium.

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