Ingredients
1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
2 medium onions, quartered
6 garlic cloves, smashed
1/2 cup coarsely chopped fresh ginger, plus 3 thin slices
2 teaspoons vegetable oil
1 1/4 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds (yellow or brown)
6 canned whole peeled tomatoes, finely chopped (1 cup)
1 serrano chile, thinly sliced
Garnish: sliced scallions and orange wedges
Preparation
Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, and chopped ginger. Reduce heat. Simmer, partially covered, for 30 minutes.
Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Let chicken cool slightly. Remove meat from bones, and slice.
Heat oil in a stockpot over medium-high heat. Cook spices until fragrant and mustard seeds are popping, about 1 minute. Stir in tomatoes. Cook, stirring, until liquid has evaporated, about 4 minutes. Add reserved soup, chile, and ginger slices. Simmer for 5 minutes. Skim fat. Season with salt. Stir chicken into soup. Garnish with scallions, and serve with orange wedges.
