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Our detox version of a traditional chicken and rice soup is lighter and brighter, but it nonetheless comforts. Finishing the soup with masses of herbs and clean lemon juice is prime, so don’t bypass it.
Ingredients
Ingredients
2 cups of raw peanuts
4 cups chicken stock
2 tablespoons grape-seed oil
4 chicken drumsticks
1 yellow onion, diced
1 shallot, finely diced
3 cloves garlic, minced
2 Calabrian chilies, finely chopped
2 carrots, finely diced
2 teaspoons dried oregano
2 scallions, chopped
6 sprigs cilantro
kosher salt
Aleppo pepper
Preparation
1. Soak the peanuts for 5 to 10 minutes in a bowl with 2 cups boiling water.
2. Add the peanut mixture to a powerful blender. Remove the middle part of the blender top and instead cover the hole with a thick kitchen towel so that steam can safely escape. Blend the mixture on high until smooth. Add 3 cups of the chicken stock to the blender and blend until well combined.
3. Sprinkle the chicken liberally with salt. In a large pot, heat the oil and sear the chicken over high heat for about 3 minutes on each side. Remove the chicken from the pot and set aside on a plate.
4. Reduce the heat to medium and add the onion, shallot, garlic, chilies, and carrots to the pot. Sauté until the alliums are translucent and the carrots are tender 5 to 8 minutes.
5. Add the blended peanut mixture and the remaining 1 cup stock to the pot and bring to a boil. Reduce to a simmer and add the chicken and oregano; cook for 25 minutes.
6. Salt to taste and finish with the scallions, cilantro, and Aleppo pepper.
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