Mulligatawny Chicken Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• 6 whole cloves, finely crushed
• 2 tablespoons curry powder
• 1/4 teaspoon ground ginger
• 1 pinch cayenne pepper
• 1/4 cup unsalted butter
• 4 lbs roasting chickens, cut into serving pieces
• chicken giblets, coarsely chipped
• 3 stalks celery & leaves, thinly sliced
• 2 large onions, chopped
• 2 carrots, chopped
• 1 leek, thinly sliced ( part only)
• 11 cups chicken stock
• 1 pinch salt
• 1 pinch ground pepper
• 2/3 cup long grain brown rice
• 2 medium apples, peeled, cored and diced (tart)
• 1 cup greek yogurt
• 2 tablespoons fresh lemon juice (or to taste)
• 2/3 cup coconut milk
• lightly toasted sliced almonds, to garnish
• chopped fresh parsley, to garnish

Recipe

• 1 combine garlic and spices.
• 2 melt butter in large skillet over medium- high heat. add chicken and sauté until lightly browned on all sides.
• 3 add giblets and sauté until cooked through.
• 4 transfer chicken and giblets to stockpot. drain all but 1 tablespoon fat from skillet . add celery, onion, carrot, leek and spice mixture and blend well.
• 5 add a small ladle of stock as cook over low eat, stirring constantly, until vegetable are tender.
• 6 add to chicken.
• 7 stir in remaining stock and season with salt and pepper.
• 8 cover and simmer 30 minutes.
• 9 remove chicken with slotted spoon and set aside. add rice to soup and continue cooking 15 minutes.
• 10 when chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
• 11 return chicken to soup and blend in apples and yogurt. simmer 10 minutes.
• 12 degrease soup if necessary.
• 13 stir in lemon juice, then blend in coconut milk.
• 14 taste and adjust seasoning.
• 15 pour into heated tureen and sprinkle with parsley and almonds.