STARTER PERUVIAN CHICKEN SOUP WITH QUINOA (SERVES 4-6).
INGREDIENTS 1.5L chicken stock 4 chicken thighs or 2 chicken breasts, skin on, bone in 2 tbsp olive oil 1 onion, thinly sliced 2 celery sticks, thinly sliced 1 red pepper, deseeded and sliced 100g quinoa, rinsed and soaked for 5 minutes 2 garlic cloves, crushed 1 tbsp amarillo chilli sauce, or similar mild chilli sauce 1 bay leaf 1 sprig of fresh oregano 1 large sweet potato, diced Large bunch of coriander, roughly chopped Lime wedges, to serve Sea salt and freshly ground black pepper METHOD 1. Pour the chicken stock into a large saucepan and bring to the boil, then add the chicken. Turn the heat down low and simmer gently for about 10 minutes, until the chicken is cooked through. Skim off any foam that collects on the surface, then remove the chicken and set aside. Strain the broth through a sieve lined with a double layer of muslin or cheesecloth into a bowl, then pour back into the saucepan.