Chakapuli

Ingredients

Serves 3

1 onion, diced

1/2 a red or green chili, chopped (add more if you like heat)

Olive oil

3 free range chicken breasts

Salt and pepper to taste

1 and 1/2 cup (about 350ml) of chicken bone broth

4 garlic cloves, minced

1 big handful of tarragon leaves, roughly chopped

1 handful of coriander/cilantro with stems, chopped

1 handful of parsley leaves, chopped

1 lime juice

1 tsp of arrow root powder (optional)

Instructions

1) Heat olive oil in a pot over medium heat. Add the onions and chili with a pinch of salt, and stir. While the onions are cooking, pound down the chicken breasts a bit and cut into bite size pieces. Once the onions are translucent, add the chicken to the pot, and season it with salt and pepper. Stir the chicken for 3-4 min (the chicken shouldn’t be cooked through).

2) Pour in the broth and let it simmer for 5 mins. Now stir in the garlic and herbs, and let it simmer for about 20 mins, until the liquid has thickened (Depending on your broth, the liquid will more or less thicken. If it’s still too liquid, you can stir in the arrow root powder). Stir in the lime juice and remove the pot from heat.