• 10 ml (2 tsp) olive or avocado oil
  • 4 chicken thighs
  • 1 large onion, finely chopped
  • 1 clove of garlic, crushed2 celery stalks with leaves, sliced
  • 15 ml (1 tbsp) apple cider vinegar or red wine vinegar
  • 15 ml (1 tbsp) curry powder
  • 5 ml (1 tsp) garam masala
  • 1 small chilli, whole
  • 1,5 litres (6 cups) chicken or vegetable stock
  • 750 ml (3 cups) strong Rooibos tea
  • 125 ml (½ cup) uncooked brown lentils
  • 125 ml (½ cup) uncooked brown basmati rice
  • 15 ml (1 tbsp) soy sauce
  • 15 ml (1 tbsp) chopped fresh or 7,5 ml (½ tbsp) dried rosemary
  • 2 JAZZ™ apples in the skin, cubed
  • lemon juice, salt and freshly ground black pepper to taste


  • 175 ml plain double cream yoghurt or sour cream
  • fresh Italian parsley or coriander
  • 1 red chilli, seeded and sliced


  1. Heat oil over a medium heat in a large soup pot. Brown chicken portions on both sides.
  2. Remove chicken from pot and sauté onion, garlic and celery until soft.
  3. Add vinegar to deglaze pot, loosening all the bits stuck to the base of the pot.
  4. Stir in curry powder, garam masala and chilli and allow to sauté until aromatic.
  5. Reduce the heat, add stock and tea and bring to a gentle simmer over medium heat.
  6. Return the chicken with the lentils and rice to the pot and cook with a lid for 20 minutes.
  7. Remove the chicken from the liquid, debone and shred chicken meat.
  8. Stir chicken back into the soup with the soy sauce, rosemary and apples. Simmer for a further 5 minutes but take care that the apples don’t overcook.
  9. Season with lemon juice, salt and pepper to taste.
  10. Serve with dollops of yoghurt or sour cream, fresh parsley or coriander and chilli.


Use a 1-1,5kg whole chicken instead of 4 chicken thighs. Cook in the liquid, debone and shred the meat. Return to soup and season.

By: Heleen Meyer