No matter what obstacles I face or how down I feel, cooking always seems to get me through. For me it’s therapy, and I can just go along, take my mind of things for a bit and get on with it. I love that rhythm of stirring the pot, chopping the onions (even though they make me cry) watching the contents bubble over the fire. Sounds a bit dramatic, I know, but having been under a lot of stress lately this put me completely at ease.
I made this dish Sunday evening, having spent the day working and doing chores. The ingredients where the only ones available at the time as no weekly food shop was done and my dad loved it and couldn’t stop going back for more.It made me so happy as it’s something I didn’t fuss to much about but yet just went along with. This dish was improvised but it came out great and it’s so simple to make with little or no effort at all. This will also be the perfect remedy for when I’m feeling a little under the weather.
What you’ll need – Ingredients:
1/2 a tube of yam
3 skinless and boneless chicken breasts
2 cups of spinach
500ml chicken stock
250 ml water
2 small scotch bonnet chillies
1/2 red onion
2 tablespoons fishsauce (or 1 teaspoon cray fish powder)
How to make:
Few things to do/consider:
- Taste the soup as you go and adjust seasoning to preference.
- Use scotch bonnets chillis sparingly as it can be very hot – recommend half of 1 small scotch bonnet, remove the seeds to reduce heat.
- Place the chicken breasts in a saucepan. Season with salt and black pepper and dash of lemon juice (optional).
- Fill the saucepan with cold water until it reaches 1 to 1 ½ inches above the chicken breasts.
- Bring the water to a boil, then cover the saucepan and reduce the heat to low. Lightly simmer until the chicken breasts are just cooked through for about 15-20 minutes. The timing will vary depending on the thickness of the chicken.
- Remove the chicken from the pot and let the it cool for a few minutes.
- Keep the water or stock used to cook the chicken as we’ll cook the yams in it.
- Cut the brown skin off and chop the yam into 2cm chunks. Bring the pot to a boil, using the same one used for the chicken and add the chopped yams. Cook for 15 minutes.
- Drain the yams through a colander (keep the water) and return yams to the saucepan.
- Shred the cooked chicken with a fork and knife and add to the cooked yams.
- Blend the onion and scotch bonnet chillies with 1/4 cup of water, blend until smooth.
- Pour the pepper and onion mixture over the chicken and yam along with the 500ml chicken stock. (I used knorr stock paste dissolved in water).
- Then pour 150ml of water and fish sauce.
- Sprinkle black and white pepper and salt or extra seasoning, stir and cover, reduce heat to medium – low.
- Cook for a further 10 minutes.
- Lastly, chop fresh spinach and sprinkle over the soup when being served, this will enable the spinach to have a bit of crunch and stop it for wilting too soon.
- Serve 🙂
This recipe is super easy, and I’d like to think relatively healthy, or good enough to cure a cold! Anyway, I do hope you liked it and let me know your thoughts!