Dr Rupy’s “Jewish Penicillin” Recipe

This nourishing and spicy “Jewish Penicillin” is my favorite meal to arrange for the household once they want a lift. It has an ideal assortment of polyphenol-rich spices, anti-viral allium greens and loads of warming flavours. I favor to maintain the spices like cloves and peppercorns entire, however be at liberty to take away them earlier than serving.

INGREDIENTS – Serves 2-3

2–3 bone-in hen thighs (350g), skins eliminated and reserved (non-compulsory)

2 tbsp olive oil

1 giant onion (180g), thinly sliced

3 celery sticks (175g), thinly sliced

6 garlic cloves, peeled and bashed

30g recent ginger, sliced

2 bay leaves

4–5 skinny slices of recent turmeric or 1⁄2 tsp floor turmeric

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black mustard seeds

1⁄2 tsp black peppercorns

3 cloves

Small bunch of parsley, leaves and stalks chopped individually

100g brown basmati rice, completely rinsed

1.2 litres hen inventory or vegetable inventory

160g spring greens, finely shredded


Spring greens: spinach, pak choi or hispi cabbage


If serving with crispy hen pores and skin, preheat the oven to 180oC fan.

Unfold the hen skins flat on a baking tray, sprinkle with just a little salt and roast within the oven for 20 minutes. Go away to face (they’ll crisp up as they cool), then season flippantly and break into shards.

In the meantime, warmth 1 tablespoon of the oil in a deep saucepan over a medium warmth, add the hen thighs and brown throughout for five to six minutes. Take away from the pan and put aside.

Add the remaining oil to the pan and fry the onion and celery for five minutes till softened.

Add the garlic, ginger, bay leaves, turmeric and entire spices and fry for an additional 1 minute.

Add the chopped parsley stalks and rice. Return the hen to the pan then pour over the inventory. Carry to a simmer, cowl and simmer for half-hour. Add salt to style (it could not want it if the inventory was salty).

Take away the hen from the pan and put aside to chill barely. Pull the hen meat from the bones, roughly chop, then put into particular person bowls. Verify for seasoning, add the shredded greens to the pan and simmer gently for a few minutes till wilted, then end with the parsley leaves.

Ladle the soup into the bowls and high with shards of the crispy hen pores and skin, for those who like.

Dr Rupy COOKS – Wholesome, Simple, Flavour – Revealed by Ebury