HEALING MENU IN ONE HOUR - Chicken Thighs, Noodle Soup, Pilaf with Chicken Broth, Ginger&Cinnamon

HEALING MENU IN ONE HOUR - Chicken Thighs, Noodle Soup, Pilaf with Chicken Broth, Ginger&Cinnamon Mix

Music: Hala Lala Layya - Lebanese Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my healing menu, which I always cook when someone is sick at home. It is extremely easy to make, with simple ingredients yet incredibly delicious. Also when we eat these for 2 days, we feel so much better. I hope you never get sick, but I prepare this episode, so you have it on hand.

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INGREDIENTS (4 servings)
8 chicken thighs
2 cups bulgur (or rice)
1/2 cup noodles
2 potatoes - 2 carrots
1/2 cup fresh parsley
4 real tablespoonful butter
2 tbsp tomato paste
1 bay leaf - 2 cloves garlic
1 real teaspoonful each: ground ginger&cinnamon
2 tbsp honey
A pinch of granulated sugar
Salt & black pepper
Lemon to serve

DIRECTIONS
Pour the rinsed chickens into a large pot and fill the pot with water.
(8-10 cups)
Add a pinch of salt & black pepper, bay leaf and garlic.
Bring to a boil over medium high heat, leaving the lid ajar.
Meanwhile, peel the carrots and potatoes and cut them into chunks.
Transfer into a bowl, fill the bowl with water and set aside.
Rinse the bulgur (or rice) and set aside.
Combine the ground ginger and cinnamon in a small bowl.
Add black pepper to taste.
Add about 3-4 tbsp water and mix.
The mixture has a bitter taste, so add honey to taste and mix.
I usually add about 2 tbsp.
Transfer into a glass spice jar and eat 1/2 tsp a day, to get rid of a cough. A miraculous blend!
When the chickens come to a boil, using a spoon skim off the foam.
Reduce the heat and simmer for 30 minutes, leaving the lid slightly ajar, meanwhile get some rest :)
Then turn off the heat and transfer the chickens into a bowl, using a tong.
Reserve about 4 cups chicken broth for the pilaf.
In a smaller pot, melt 1 tbsp butter for the soup, add flour and cook for 1-2 minutes, stirring constantly.
Add tomato paste, mix well.
Scoop some chicken broth into the pot, mix.
Using a sieve, transfer the remaining chicken broth into the soup pot.
You can add some hot water if it is less then 4-5 cups.
Then beat it using a wire whisk, so there are no lumps.
Season to taste.
Bring to a boil, add the noodles and chopped parsley, mix.
Then simmer for 8-10 minutes, over medium low heat.
Transfer the chickens back to the pot, add the drained carrots and potatoes.
Fill the pot with hot water, add a pinch of salt&blackpepper.
Cover and simmer for 30 minutes, leaving the lid slightly ajar.
For making the pilaf, melt 2-3 tbsp butter in a pan.
Add bulgur (or rice) and sautee for 2-3 minutes, stirring constantly.
Add salt, black pepper to taste and a pinch of granulated sugar then mix.
Add 4 cups of reserved chicken broth, you can add some hot water if the broth is less then 4 cups.
Bring to a boil over medium heat.
Check the soup for seasoning, then turn off the heat.
If the soup gets too thick, you may gradually add some water.
Mix the pilaf and reduce heat to the lowest possible setting.
Cover and cook for about 14-15 minutes, or until cooked through.
Check if there is still water to be absorbed at the bottom.
Then turn off the heat and mix gently.
Cover with paper towels then the lid, let rest for about 15 minutes.
In the meantime, chicken must have been cooked, turn off the heat.
Transfer them to the serving plates and serve hot with lemon for vitamin C.
Last but not least, take your time and get some rest, I wish good health for you :)

READY :) Thank You For Watching!

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