Cooking with Corona – the Virus, Not the Beer
As she and her husband navigated COVID-19, one writer found comfort in the kitchen.
Stocking up on good food – not toilet paper – was my priority in the early days of the Covid-19 crisis. And ultimately, comfort food became as important as the medications we took to beat the virus.
Ingredients
- 4 tablespoons olive oil - divided
- 1 whole head of garlic
- 3 slices fresh ginger
- 3 carrots, peeled and sliced
- 1 medium onion, finely diced
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
- 4 boneless, skinless chicken breasts, cut into pieces
- 32 ounces chicken broth
- 6 to 8 cups water, depending on preference
- Dash of turmeric (optional)
- Small pasta like mini bowties or orzo, cooked al dente (optional)
- 1 cup fresh spinach (optional)
Instructions
Slice off the top of the garlic head. Rub it all over with 2 tbsp. olive oil, wrap tightly in foil, and roast in 400-degree oven for 30 to 40 minutes. Let cool slightly.
Heat remaining 2 tbsp. olive oil in stockpot over medium heat, and lightly saute ginger, carrots and onion. Add salt and the cayenne and black peppers.
Add chicken and cook about three minutes, stirring frequently, just to sear lightly.
Add chicken broth and water. Squeeze the head of roasted garlic over the stockpot (discard skins) and mix in thoroughly. Add turmeric to taste, if desired.
Bring to a boil. Reduce heat and simmer for 30 minutes up to 1 hour.
Optional: Add spinach and/or al dente pasta and let cook for 5 minutes just before serving.
Remove ginger slices before serving, if desired.
About this recipe
Photo courtesy of the author.
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