- 1 free-range chicken
- 2 T Woolworths chicken masala
- 2 T olive oil
- 100 g butter
- 1 large onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 stick celery, finely chopped
- 1 thumb-sized piece ginger, finely grated
- 1 T garam masala
- 1 T paprika
- 180 g Woolworths dehulled buckwheat
- 2 litres chicken stock
- 200 g tomato paste
- 1 T honey
- salt, to taste
- ½ cup coriander, roughly chopped (reserve some for serving)
- Woolworths labneh, for serving
- 1 t fresh turmeric
- 1 lime, zested
Preheat the oven to 200°C. Rub the whole chicken with the chicken masala and olive oil. Roast the chicken for 30–45 minutes, or until the skin is golden brown and crisp, turning once. Set aside.
Heat the butter in a large saucepan. Gently fry the onion, green pepper, garlic, celery and ginger. Add the spices and buckwheat and fry for a further 3–5 minutes, or until the onion is translucent and lightly caramelised.
Stir in the chicken stock and cook over a medium-high heat until the buckwheat is cooked.
Add the roast chicken (either whole or shredded) and the tomato paste, honey and salt and stir gently. Simmer for 10 minutes, then stir in half the coriander.
Mix the labneh, turmeric and lime zest. Dollop onto the soup and garnish with the remaining coriander.
Cook's note: The first time I started learning to be creative in the kitchen was with soup, because you can do whatever you want with it. And chicken soup, made with chicken on the bone, is my absolute favourite. I run to curry flavours so they had to go into this version.