Just a quick one to let you know you have been given a brilliant new recipe by award winning cookbook author Rebecca Wood.
Ingredients (serve 4)
1 tablespoon extra virgin olive oil plus extra for drizzling
1 large onion, chopped
1 stalk celery with leaves, chopped
1 jalapeño chile, seeded and chopped
2 cups cubed chicken breast
1 teaspoon ground cumin
2 ripe small to medium tomatoes, chopped, or 1 (15-ounce) can chopped tomatoes
2 cups chicken stock or water
½ cup sea spaghetti, cut with scissors into 1-inch pieces
1 ½ teaspoons unrefined salt, or to taste
2 cups baby spinach leaves
½ cup chopped fresh dill
Warm a large saucepan; add the oil and over medium heat, sauté the onion, celery and jalapeno until the vegetables have softened, about 5 minutes. Add the chicken and cumin and sauté until the chicken is lightly browned, about 5 minutes. Add the tomatoes, stock, sea spaghetti and salt, cover the pot, and bring to a boil, then reduce the heat and simmer for 15 minutes. Stir the spinach into the soup and cook for 1 -2 minutes or until the spinach wilts. Taste and adjust the flavors.
Spoon into bowls and serve garnished with dill and a drizzle of olive oil.
You have to give this delectable dish a try. To find out more about Rebecca Wood visit her website www.rebeccawood.com/