Chicken Yakhni

Ingredients

• 4 tbsp olive oil
• 1 large onion, chopped
• 6 cloves fresh grated garlic
• 4 tbsp fresh grated ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 whole chicken cut into 12 pieces
• 2 large carrots, chopped
• 2 stalk celery, chopped
• 2 lemons
• 1⁄2 bunch cilantro, chopped
• 1 stalk green onion
• 1 serrano pepper, thinly sliced

Croutons:

• Afghan naan
• 1⁄4 cup olive oil
• 1 tsp ground coriander
• 1 tsp ground garlic powder

Instructions

For the soup:

1. 1
   On high heat, sauté chopped onion in oil. When light golden brown, add garlic and ginger, coriander and turmeric. Let it brown.
2. 2
   Add chicken. Sauté until brown, about 5 minutes per side. Add salt and black pepper.
3. 3
   Add boiling water to a pressure cooker and add ingredients from above. Cook for 15 minutes.
4. 4
   Uncover. Add carrots and celery. Boil for 5 minutes.
5. 5
   Garnish with cilantro, green onion and lemon juice.

For the croutons:

6. 1
   Mix with oil, seasonings and serrano peppers.
7. 2
   Bake at 450 degrees for 15 minutes.
8. 3
   Serve on the side or topped on stew.