This is an exotic recipe, taking into account the rich flavours that go into it.
It is not extremely spicy, and is suitable for those who go for mild spicy dishes.
You might want to change some of the proportions to suit your own taste.
Here are the ingredients: 1.
150g of skinless, boneless chicken breast 2.
1 large potato, chopped 3.
1 red onion, cut into 4 pieces 4.
2 garlic cloves, unpeeled 5.
3 red peppers, halved and the seeds removed 6.
2 teaspoons of 5-spice powder 7.
1 teaspoon of olive oil 8.
a small piece of grated root ginger 9.
1 teaspoon of ground cumin 10.
1 teaspoon of ground coriander 11.
900 ml of chicken stock 12.
salt and pepper to taste 13.
4 tablespoons of fromage frais Follow the following directions: 1.
Place the peppers, garlic and onion in a roasting pan.
Preheat the oven to 200 degree celsius and roast the mix until the peppers have blistered and the garlic and onion very soft.
If onion turns brown too quickly, cook it with the peppers.
2.
While waiting, sprinkle the five-spice powder over the chicken and grill for 20 minutes until it turns crispy.
Then cut the chicken into thin shreds and leave them aside for now.
3.
While the chicken is cooking, heat the olive oil and fry the ginger, cumin and coriander for around 5 minutes, until they are softened.
Add in the potato and stir well.
Add some salt and pepper and pour in the chicken stock.
Simmer for 30 minutes, covered.
4.
Remove the vegetables form the oven.
Place the peppers in a polythene bag and tie the top.
Allow the peppers to cool.
This process makes the peeling of the peppers easier because the steam can actually soften the skin.
5.
Add the onions to the potato mixture.
At the same time, squeeze out the garlic pulp into the saucepan too.
6.
Peel the peppers and add them to the soup too.
Simmer for 5 minutes.