Spicy Chicken With Sweet Potato Soup (Lactose-Free) - cooking recipe

Ingredients

1/2 lb carrots, peeled and diced
1/2 lb leeks, sliced
1/2 lb celeriac, peeled and diced
1 None bay leaf
1 tsp black peppercorns
2 None cloves
1/4 cup fresh thyme
1/4 cup fresh flat-leaf parsley, stems only, leaves discarded
3 None onions, peeled, 1 halved, 2 roughly chopped
3 cloves garlic, peeled, 1 crushed, 2 roughly chopped
7 tbsp olive oil
1 None red chili, chopped
1/3 inch fresh ginger, peeled and chopped
1 2/3 lb sweet potatoes, peeled, 1/2 diced, 1/2 thinly sliced
1 lb chicken breast, bone-in
1/4 cup sesame seeds, toasted
5 tbsp lactose-free cream
4 tbsp orange juice
None None fresh cilantro, to garnish

Preparation

For the stock, bring carrots, leeks, celeriac, bay leaf, peppercorns, cloves, thyme, parsley stems, halved onion, crushed garlic, 1 tsp salt and 4 cups water to a boil and simmer for 30 mins.
For the soup, heat 1 tbsp oil in a separate pot and saute chili, ginger, diced potatoes and chopped onions and garlic over medium heat for 4 mins. Add stock and chicken, cover and simmer for 30 mins.
Meanwhile, heat 5 tbsp oil, saute potato slices, in batches, until golden on both sides. Season with salt and drain on paper towels.
Remove chicken from soup and allow to cool slightly. Remove skin and bones and cut meat into cubes. Heat remaining oil in a frying pan and saute chicken for 4-5 mins, until golden brown. Remove from pan and roll in sesame seeds. Keep warm.
To finish, add cream and orange juice to soup, puree, adding a little water if necessary. Season and ladle into bowls. Add chicken and potato slices and garnish with cilantro.