8-9 chicken lovely legs, skinless
8-10 chopped cloves of garlic
1 chopped onion
2-3 small red chillies (Remove the seeds if you don't like it too hot as they're the hottest part, or just use one chilli. But you must use small chillis because they loosen mucus.)
2 teaspoons grated ginger
2 litres Continental chicken stock
2 finely chopped carrots
1-2 handfuls corn
1 cup macaroni pasta
2-3 handfuls baby spinich
Heat the oil in a stock pot and brown the chicken, garlic, onion, chilli and ginger.
Add the chicken stock, carrots and corn.
Bring to the boil, and if needed add water. Simmer for 15-30 minutes. Take out the chicken, pull the meat off the bone, break meat into small pieces and put back in the pot. Add macaroni and simmer for 15-20 minutes or until pasta is cooked. Add baby spinach, taste, add salt and pepper if needed, then serve.
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