Fruity chicken broth

Ingredients for 2 servings:

• 345 g chicken thighs with back piece
• 60 g spring onions
• 1 vegetable onion(s)
• 145 g bell pepper(s), green
• 5 g fresh ginger
• 130 g apples
• 450 g water
• 1 bay leaf
• 2 cloves
• Salt and pepper, colorful, from the mill
• Chili flakes, from the mill
• some parsley for serving

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 30 minutes

Recipe for a 1.5 l slow cooker, 120 watts

Pour the water into the ceramic pot and set it to LOW. Trim the spring onions and slice them into rings. Peel, core, and dice the apples. Quarter, core, and dice the bell peppers. Halve the ginger with the skin on. Peel and quarter the onion, and dice three-quarters of it finely. Stud the last quarter with the cloves. Place all the vegetables, ginger, bay leaf, and diced apples into the ceramic pot. Season the underside of the chicken thigh with salt, pepper, and chili and place it on top of the vegetables in the pot. Season the top of the thigh in the same way. Cover and let the broth simmer for 8 hours or longer. On HIGH, it would take about 4 hours. After the cooking time, remove the thigh, remove the skin, and chop the meat. Strain the broth through a sieve and add the meat. Season the broth to taste and serve sprinkled with fresh parsley. Serve with bread if you like. One serving contains approximately 417 kcal per serving.