Ayurvedic 'Jewish Penicillin' Chicken Broth Recipe
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Easy
This nourishing and spicy broth is Dr Rupy Aujla's favourite meal to prepare for his family when they need a boost. It has a great collection of polyphenol-rich spices, anti-viral allium vegetables and plenty of warming flavours.
Dr Rupy prefers to keep the spices like cloves and peppercorns whole, but feel free to remove them before serving.
Shop all herbs and spices here.
Extracted from Dr Rupy Cooks: Healthy. Easy. Flavour by Dr Rupy Aujla (Ebury Press, £22).
Ingredients for Jewish Penicillin Serves: 2
- 2–3 bone-in chicken thighs (350g), skins removed and reserved (optional)
- 2tbsp olive oil
- 1 large onion (180g), thinly sliced
- 3 celery sticks (175g), thinly sliced
- 6 garlic cloves, peeled and bashed
- 30g fresh ginger, sliced
- 2 bay leaves
- 4–5 thin slices of fresh turmeric or 1⁄2 tsp ground turmeric
- 2tsp cumin seeds
- 2tsp coriander seeds
- 1tsp black mustard seeds
- 1⁄2tsp black peppercorns
- 3 cloves
- Small bunch of parsley, leaves and stalks chopped separately
- 100g brown basmati rice, thoroughly rinsed
- 1.2 litres chicken stock or vegetable stock
- 160g spring greens, finely shredded
- Substitutions: spring greens for spinach, pak choi or hispi cabbage.
How to make Jewish Penicillin
- If serving with crispy chicken skin, preheat the oven to 180°C fan.
- Spread the chicken skins flat on a baking tray, sprinkle with a little salt and roast in the oven for 20 minutes. Leave to stand (they will crisp up as they cool), then season lightly and break into shards.
- Meanwhile, heat 1 tablespoon of the oil in a deep saucepan over a medium heat, add the chicken thighs and brown all over for 5 to 6 minutes. Remove from the pan and set aside.
- Add the remaining oil to the pan and fry the onion and celery for 5 minutes until softened.
- Add the garlic, ginger, bay leaves, turmeric and whole spices and fry for a further 1 minute.
- Add the chopped parsley stalks and rice. Return the chicken to the pan then pour over the stock. Bring to a simmer, cover and simmer for 30 minutes. Add salt to taste (it may not need it if the stock was salty).
- Remove the chicken from the pan and set aside to cool slightly. Pull the chicken meat from the bones, roughly chop, then put into individual bowls. Check for seasoning, add the shredded greens to the pan and simmer gently for a couple of minutes until wilted, then finish with the parsley leaves.
- Ladle the soup into the bowls and top with shards of the crispy chicken skin, if you like.
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