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INGREDIENTS AND INSTRUCTIONS:
• Combine 3 Lbs chicken (hen), Tbsp salt, and 1/2 tbs crushed white pepper. Grill in oven at 500°f for 10 mins, over grill pan with 500 ml water.
• Marinate chicken with a blend of -: 1/2 large onion, 1/2 tsp fennel/aniseed, 1/2 tsp white pepper corns, 3 cloves garlic, 1 scotch bonnet chili, 2 cloves green cardamom pods, 1/2 tsp thyme, 1/2 tsp rosemary, 1/2 thumb size ginger peeled, 2 scallions, 1 chicken bouillon cube, 2 heaping tbsp tomato paste, 1/4 cup water.
• Rinse blender with 1/4 cup water and add to to chicken and marinade, and cook with lid on for 20 mins on medium heat.
• Remove lid and stir, then cook a further 15 mins with lid off, on medium heat, until sauce is reduced to a stew-like thickness.
• On same grill pan for chicken, grill the following vegetable for soup broth: 1 red bell pepper, 3 tomatoes, 1/2 large onion, at 500°F for 10 mins, or until charred, and blend with 500 ml water.
• Add additional 500 ml water, more or less to soup, and cook for additional 30 mins on low heat.
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