1 sachet Active dry yeast
125ml Luke warm water
15ml White sugar
7.5ml Soft unsalted butter
750ml Bread flour
250ml Parsley, finely chopped
3 Garlic cloves, finely chopped
For green paste:
1.5L Hot water
3 bunches Fresh coriander, roughly chopped
3 Garlic cloves, minced
2 Banana shallots, chopped
2 Lemons, juiced
4 Jalapeños, chopped
30ml Olive oil (or less, dependent on how thick you want it)
200g Frozen peas
2 Whole chickens, skins removed (set aside to serve), breasts cut off (set aside for the soup), bones of carcass cut into medium sized chunks
Chicken bones, cut into medium sized chunks
6 Spring onions, roughly chopped
5 Large carrots, roughly chopped
7 Celery stalks and leaves, roughly chopped
1 Onion, roughly chopped
3 Garlic cloves, roughly chopped
Brown chicken bones in oil in a pot. Deglaze pot with water, add the chopped veggies and fill with water to the brim. Let it simmer for 45 to 60 minutes. Strain and set aside.
For green paste:
Place all paste ingredients apart from the oil in a blender and pulse. Add oil as needed. Pulse until a paste consistency is achieved.
Combine yeast, sugar and lukewarm water and let it stand to bloom. Combine sugar, salt, and flour in a bowl. Mix together the milk and butter. Add all ingredients together and mix with hands to form a dough, at the same time adding the garlic and parsley to the dough and mixing it in. Knead for 5 minutes until smooth. Cover, and let it proof in a warm place until doubled in size. Knock back the dough, spread it out on a baking tray to make a free-form bread and place in the oven for 15 to 20 minutes at 180°C. When baked, remove and cool. Cut into slices, spread butter on the bread an heat just before service to let the butter melt into the bread.
For crispy chicken skin:
Wash the skins in cold water and dry it with a clean dishcloth. Cut into portions and spread out on a baking sheet. Sprinkle abundantly with salt. Place another baking sheet on top of the skins and place in the oven at 180°C. Bake until fat is rendered and skins start crisping. Remove top tray and bake for another 10 minutes until the skins are fully crispy.
Fry the green paste in a heavy-based pot. Add the stock and let it simmer. Add the chicken breasts and poach. When the chicken is cooked through remove from the soup and add the quinoa. Simmer for 15 minutes until the quinoa is cooked. Season to taste. Blanch the peas in simmering water for 3 minutes and transfer to a bowl of ice water (to retain the green). Drain and add to soup. Shred the chicken and add to soup. Scoop servings of soup into bowls and garnish with sliced jalapeños and fresh coriander. Serve with bread and crispy chicken skin on the side.
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