Kobeer Recipe

Ingredients

1 chicken breast (approximately 300 g)

1 tbsp ginger, thinly sliced

1 sprig parsley

2.5 L water (or enough to cover the chicken)

750 ml coconut water (with no added sugar or other additives)

2 tbsp honey)

Instructions

Place the chicken breast, ginger and parsley in a large stockpot, and add 2.5 L water (enough to cover the chicken). Cook on medium heat until it comes to a boil (approximately 25 minutes), then reduce to low heat. Simmer for another hour.

Remove the chicken breast, ginger and parsley, and pour the broth through a strainer to remove the frothy bits. Let the broth cool slightly.

Mix 1.5 L broth with the coconut water. Add the honey and stir to mix thoroughly. It’s easiest to do this when the mixture is still a little bit warm, as the honey will melt more easily.

This recipe makes approximately 15 150-ml serves of Kobeer. If you’d like to make a larger or smaller quantity, it’s easy to scale this recipe up or down. Store in the fridge for up to 5 days.