A light broth is ideal to begin the meal, as it is enough to whet the palate without taking away from the main meal. If you have large appetites at your table, you may want to increase the stock to 2 ½ litres or 10 cups.

Ingredients

• 1 double breast of chicken, skin removed
• 4 tblsp olive oil
• 1 1/2 cup finely chopped onions or shallots
• 1 tblsp minced or slivered fresh ginger
• 1 tsp minced fresh garlic
• 2 tblsp sugar
• 1/2 tsp saffron threads
• 2 litres (8 cups) chicken stock
• 4 large acid free tomatoes (blanched, peeled and halved)
• 1/4 tblsp chopped fresh

Method

1. Cut chicken breast into very fine dice. Heat half the oil to the saucepan and when hot, add chicken and cook over a high heat stirring until sealed. Transfer to a plate.
2. Add the remaining oil to the saucepan and add the onions, ginger and garlic and cook for 5-7 minutes until onions have softened. Add sugar and saffron and cook a further minute.
3. Add the chicken stock and simmer for 5 minutes. Scoop out and discard the seeds of tomatoes, chop the flesh finely. Add to the soup with the chicken and heat through. Season well with salt and pepper and stir in the parsley just before serving. Accompany with bread warm rolls if wished.