Shorba choufein (Saudi chicken and oat soup)

Cut 500g chicken breast into strips, then cubes about 2cm; they shrink by half.

Finely dice a medium onion small enough to dissolve; grate 2 tomatoes on a box grater to a pulp, leaving the skin.

Heat 2 tbsp olive oil in a large pot over medium-high until shimmering; saute the onion about five minutes until translucent.

Add the chicken and saute a few minutes until white all over; add three cloves minced garlic and cook about a minute until fragrant.

Add two black limes, a small cinnamon stick, two cloves, five cardamom pods, 3 tsp salt, 1 tsp black pepper, 3/4 tsp cumin and 1/2 tsp ground coriander; fry 60 to 90 seconds until aromatic.

Add 15g tomato paste and saute 2 to 3 minutes until browned and stuck to the pan.

Add the grated tomatoes with their liquid to deglaze, stirring to dissolve the browned bits.

Pour in 2 litres of room temperature water, bring to a boil on high, then cover and simmer on medium-low about 25 minutes.

Stir in 150g rolled oats, cover and simmer gently 20 minutes until the oats double and the soup turns creamy; cook longer for thicker.

Serve with toppings of choice: a little cream, pitta croutons, fried onions, chopped parsley and chilli flakes.