Sancocho de Gallina (Colombian Hen Soup)

• 1 medium Whole chicken, skin on
• 6 pieces Spring onion
• 6 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2.5 liters Water
• 1 large Plantain, green
• 500 g Root cassava, peeled
• 600 g Yukon Gold potato
• 20 g Fresh coriander
• 2 pieces Lime

1. Cut the chicken into 6 to 8 pieces, keeping the bones and skin for flavour. Trim the spring onions and lightly crush the garlic cloves. Put the chicken into a stockpot with the spring onions, garlic, cumin, fine sea salt, black pepper and water.
2. Bring to a gentle simmer, skimming any grey foam from the surface for a clearer broth. Cover partially and simmer for 45 minutes, keeping the heat low so the stock stays clear. The chicken should be starting to feel tender at the joints.
3. Peel the plantain and cut into thick chunks. Add it to the pot and simmer for 15 minutes. Keep the broth at a steady, gentle bubble.
4. Cut the root cassava and Yukon Gold potato into large chunks so they hold their shape. Add them to the pot and simmer for 25 to 35 minutes until the cassava and potato are tender and the chicken is very tender. If the broth reduces too much, add a little more water to keep everything just submerged.
5. Roughly chop most of the fresh coriander and stir it into the soup, reserving a little for serving. Taste and adjust with more fine sea salt and black pepper if needed. Cut the limes into wedges.
6. Ladle the chicken, vegetables and broth into bowls. Top with the reserved coriander and serve with lime wedges for squeezing over. The soup should be rich, aromatic and brightened at the table with lime.

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