- 3 big plump aloe vera leaves
- 700g chicken thighs or half a chicken, chopped into chunky pieces
- 1516 while white peppercorns, lightly crushed
- 3 red dates, stones removed
- 1.2l water
- Salt to taste
- Wash the aloe vera then peel off the skin and cut into thick slices.
- Double-boil the chicken with the peppercorns, red dates and water for 11½ hours.
- Add the aloe vera slices and continue to double-boil for an extra 20 minutes. Season to taste, then serve the soup hot.