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Turmeric Broth With Chicken And Kale

I love this recipe because I can use the old bottle of Turmeric I've got in my spice cabinet.

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Servings: 6

Prep Time: 00:10

Cook Time: 00:40

Main Ingredients

2 tablespoons olive oil

2 shallots

2 tablespoons fresh ginger

5 Cloves garlic

1 teaspoon coriander

3 teaspoons turmeric

1 teaspoon cumin

6 cups broth (chicken or vegetable)

2 cups water

1 Dried chili pepper (very optional)

1 teaspoon vinegar (any kind but balsamic)

1/2 Bunch of kale

1 1/2 cups cooked chicken (rotisserie chicken is perfect for this)

1 teaspoon salt (but use less salt if you go with rotisserie chicken)

Preparation

1Peel the fresh ginger, garlic and shallots.

2Chop them up roughly. A food processor or professional blender can be used for this step.

3Saute the ginger, garlic and shallot mixture in olive oil for 7 minutes.

4Add the turmeric, cumin and coriander and saute for another minute.

5Add in 6 cups of broth, 2 cups of water and 1 teaspoon vinegar. Drop in a nice chili pepper in if you like that sort of thing.

6Simmer for 15 minutes or so.

7Strain out the aromatics and the chili pepper with a sieve.

8Return the broth to a simmer.

9Add in kale and simmer for 15 minutes until it wilts.

10Add the cooked chicken and cook just enough to warm it.

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