This green-style chicken soup, made with sukuma, spinach and cherry tomato is easy to prepare and makes a great healthy dinner. What you’ll need:
2 spring chicken approx 300g each Handful fresh collard greens shredded (sukuma) Handful fresh spinach shredded 2 teaspoons garlic ginger paste 1 cup onion, chopped 4 chicken cubes 4 cups water 1 cup cherry tomatoes Salt and freshly ground black pepper to taste 1 tablespoon olive oil What to do:
Season whole spring chicken with salt, 1/2 garlic ginger paste and pepper and set aside.
In the soup pot over medium heat, add the olive oil and evenly sauté the whole chicken for about 5-7 minutes on each side or until skin turns golden brown. Remove from heat and set aside.
In the same pan, add the onion and sauté until the onion is soft and translucent (2 to 3 minutes).
Continue sautéeing until all traces of pink are gone (5 to 6 minutes longer).
Add back the chicken and then add the chicken cubes.
Pour in the water. Cover and reduce the heat to medium.
Cook for 5 minutes, then add the greens and whole cherry tomatoes, season to taste with salt and pepper.
Cover again and cook for 8 to 10 minutes more. Serve with bread and butter on the side or on its own.