Spicy Chicken And Sweet Potato Soup - cooking recipe

Ingredients

7 tbsp olive oil
2 None onions, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 None red chilli, chopped
1 None hazelnut-sized piece fresh root ginger, peeled and chopped
800 g sweet potatoes, peeled, 1/2 diced, 1/2 thinly sliced
1 None chicken breast (about 500g)
1 litre vegetable stock
30 g sesame seeds
5 tbsp whipping cream
4 tbsp orange juice
None None Fresh coriander, for garnish

Preparation

Heat 1 tbsp oil in a saucepan and saute the onion, garlic, chili, ginger and diced sweet potatoes over a medium heat for 4 mins. Pour in the stock, add the chicken, cover and simmer for 30 mins.
Meanwhile, heat a frying pan and toast the sesame seeds until browned. Remove from the pan and allow to cool. Add 5 tbsp oil to the pan and heat. Fry the sweet potato slices in batches until golden on both sides. Season with salt and drain on kitchen paper.
Remove the chicken from the soup with a slotted spoon and allow to cool a little. Remove the skin and bones and cut the meat into cubes. Heat 1 tbsp oil in a frying pan and fry the chicken for 4-5 mins, until golden brown. Remove from the pan and roll in the sesame seeds. Keep warm.
Add the cream and orange juice to the soup, transfer to a blender and puree, adding a little water if necessary. Season with salt and black pepper and ladle into bowls. Add the chicken and potato slices and garnish with cilantro.