Mulligatawny Soup With Pliaf

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs 30 mins

Ingredients

• Servings: 8
• 1 roasting chicken, cut up (4- to 5-lb.)
• 1/3 cup unsifted all-purpose flour
• 2 medium onions, peeled
• 4 carrots (3/4 lb.)
• 2 stalks celery
• 2 tart apples
• 1/3 cup butter
• 1 1/2 tablespoons curry powder
• 4 teaspoons salt
• 3/4 teaspoon mace
• 1/4 teaspoon chili powder
• 1 dash cayenne
• 3/4 cup grated fesh coconut
• 1 bay leaf, crumbled
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup apple juice
• 1 cup light cream
• 1 cup cooked rice
• 1/2 cup seedless raisin
• 1/4 cup slivered almonds
• 1/4 teaspoon cinnamon
• 1 dash mace
• 1/2 cup chopped parsley

Recipe

• 1 wash chicken; dry with paper towels. on waxed paper, roll in flour; coat completely. reserve remaining flour.
• 2 chop onions to make 1-1/2 cups. pare carrots; slice diagonally about 1/2-inch thick. slice celery 1/4-inch thick. pare, core apples; c ut into 1-inch cubes.
• 3 in hot butter in large heavy 8-quart kettle, saute chicken, several pieces at a time, turning with tongs until browned on all sides. as chicken browns, remove to shallow pan to catch juices. continue browning the rest of the chicken - 20 minutes in all.
• 4 to fat in kettle, add onion, carrot, celery, apple, remaining flour, curry, salt, mace, chili, cayenne, coconut and bay leaf; cook, stirring, 5 minutes. add broth and 3 cups water. return chicken. bring to boil; reduce heat; simmer, covered, 2 hours.
• 5 stir occasionally. remove from heat; cool completely. refrigerate chicken and broth, covered, overnight.
• 6 next day: skim fat from surface of soup. remove skin and bone from chicken. cut chicken meat into large pieces. return chicken to the kettle.
• 7 add apple juice and cream. reheat, stirring.
• 8 meanwhile, make pilaf: cook rice, raisins, almonds, cinnamon and mace; toss to mix.
• 9 to serve: spoon pilaf into warm bowls. add soup and parsley.