African Blessing Soup 1 chicken (3–4 pounds) 4 cloves garlic, peeled 1 teaspoon salt 1 lemon, halved 1 orange, quartered 1/2 teaspoon ground black pepper 2 tablespoons vegetable oil 1 medium onion, peeled and thinly sliced 3 medium sweet potatoes or yams, peeled and thinly sliced 2 parsnips, peeled and thinly sliced 3 cups reduced-sodium chicken broth 2 teaspoons ground cumin seed 1 teaspoon ground cinnamon 1/2 teaspoon red-pepper flakes (optional) To marinate chicken: Rinse chicken under cool running water. Pat dry and set it in a non- corrosive pan. On a cutting board, finely chop garlic. Sprinkle chopped garlic with salt, and using the flat side of a knife, mold salt and garlic into a paste. Rub the outside of the chicken with the salt-garlic paste. Squeeze lemons and oranges over the chicken and tuck the rinds inside the cavity. Season with pepper and refrigerate for at least 45 minutes. 2. Preheat the oven to 425° F. Heat oil over medium heat in a heavy roasting pan. Add onions, reduce heat, and cook for 5 minutes until lightly browned. Add sweet potatoes and parsnips; cook for 3 minutes. Mix in chicken broth, cumin seed, cinnamon, and red-pepper flakes. Bring broth to a boil and add chicken, complete with drippings. Return broth to a simmer. Cover and place in an oven; cook for 50 minutes. 3. Remove chicken from pan. Slice chunks of meat from chicken and add to soup. Sprinkle with chopped parsley and serve in individual bowls. Place leftover chicken and broth in a bowl in the refrigerator to serve the next day.