Recipe: Hemsley & Hemsley's Chicken Tinola

Posted on 12th May 2016 by Hemsley + Hemsley
The Hemsley sisters’ mission is simple: to help us all look and feel great by showing us how to prepare natural and delicious food. Straight-forward to put together, as well as brimming with flavour and nutrients, all their recipes are free from refined sugar, hydrogenated vegetable oils, gluten and grains. 

Passionate, but not classically trained, these self-titled ‘home cooks’ are intent on making ‘eating healthily’ an enjoyable and accessible concept.
 After the immense, worldwide success of their first cook book, The Art of Eating Well, Hemsley + Hemsley have refined their message by setting out the ‘15 pillars’ or principles of a great diet in their new book, Good + Simple.

We are delighted to present a recipe from Good + Simple, as a tasty example of their own brand of simple, revitalising food.

Chicken Tinola

Introducing Chicken Tinola, a favourite dish of the Philippines and a taste of our childhood. This soup of poached chicken, and plenty of onions, garlic and ginger is great for restoring one’s health — the homemade chicken broth is key, so make sure you have a batch ready to go.You can then save the carcass or bones from the poached chicken for your next batch of broth. Serve with a squeeze of lemon juice for an immuneboosting dish that is flavoursome, soothing and warming.


2 tbsp ghee or coconut oil
3 large onions, diced
8 garlic cloves, diced
a thumb-sized piece
of fresh root ginger
(about 40g) – unpeeled if
organic – finely diced or
1 large chicken or 6 large
chicken thighs
6 large carrots, chopped
into medium chunks
2 litres bone broth
(page 300) or water
3 large courgettes,
chopped into medium
1 large green or white
cabbage, shredded
sea salt and white or
black pepper

4 tbsp tamari
4 tbsp lemon juice
a large pinch of white
pepper (or black)

1. Heat the ghee or coconut oil in a large saucepan
(large enough to fit a whole chicken, if using) over a
medium heat and gently sauté the onion, garlic and
ginger until soft and translucent, but not browned.

2. Add the chicken and carrot to the pan and pour
over the bone broth to cover. Bring to the boil,
then reduce the heat immediately and simmer for
30 minutes or until the chicken is cooked through.

3. Remove the cooked chicken from the pan and add
the courgette. Simmer for 10 minutes. Meanwhile,
shred the chicken into large pieces using a knife and
fork, return to the pan and season.
4. Stir through the shredded cabbage and turn off
the heat.

5. Mix the ingredients for the tamari lemon dressing
together in a small bowl. Serve alongside the tinola
and let everyone add a teaspoon or so to taste.


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