This soup is my Greco/Asian blend of spicy ginger and soothing broth over baked chicken.   It’s so light and versatile but packs huge flavour.  For a complete meal, add some chick peas or pasta.

 

Grated zest of 1 lemon

3 Tbsp. olive oil (45 ml)

1 tsp. grated ginger( 5ml)

2 cloves garlic, chopped

several sprigs each fresh dill and coriander , chopped

4 boneless chicken thighs

sea salt and freshly cracked black pepper

 

6 cups chicken stock (1.5 l)

One 1-inch piece of fresh ginger, peeled, sliced into coins and lightly smashed

1 clove garlic, minced

1/2 tsp. dried Greek oregano (2 ml)

1 tbsp. lemon juice (15 ml)

Strip lemon peel, no pith

sea salt and freshly cracked black pepper

½ small box baby spinach, washed

1 carrot, peeled and cut into julienne

2 green onions, sliced

Handful of fresh chopped  parsley

 

Preheat oven to 375 D.

In a medium bowl toss  the zest, olive oil, ginger, garlic, herbs and chicken with salt and pepper. Arrange chicken in baking dish and bake for 20 minutes , until  internal temperature of 175 degrees F. Let the chicken rest for 5 minutes. Slice the chicken, across the grain, into thin slices. Set aside saving juices.