It seems all too quickly our winter chilli crop has come to an end, but that might be because we stuffed them with philly and ate them by the hand full.
With the few we have left it is the perfect time to put them into a spicy chicken broth.

To a medium saucepan of water add chicken stock, ginger, garlic and a fresh chilli (all to taste, but with dish you can be pretty bang up).
Add a sliced carrot and bring to the boil.
Add sliced chicken thigh or breast. This will cook very quickly.
Serve as a delicious winter warmer.
To spice it up even more you can get adventurous with a stem of lemon grass, a kaffir lime leave or whatever other herbs and spices you have growing in the garden.