Mulligatawny Chicken Soup

• garlic clove↗1

  minced

• ground cumin↗1⁄4 teaspoon
• whole cloves6

  finely crushed

• curry powder↗2 tablespoons
• ground ginger↗1⁄4 teaspoon
• cayenne pepper↗1 pinch
• unsalted butter↗1⁄4 cup
• roasting chickens, cut into serving pieces4 lbs
• chicken giblets↗

  coarsely chipped

• stalks celery & leaves↗3

  thinly sliced

• large onions↗2

  chopped

• carrots↗2

  chopped

• leek↗1

  thinly sliced (white part only)

• chicken stock↗11 cups
• salt↗1 pinch
• pinch ground pepper↗1
• cup long grain brown rice↗2⁄3
• medium apples, peeled, cored and diced (tart)↗2
• cup Greek yogurt↗1
• tablespoons fresh lemon juice (or to taste)↗2
• cup coconut milk↗2⁄3
• lightly toasted sliced almonds, to garnish↗
• chopped fresh parsley, to garnish

Step-by-step instructions

1. 1

   Combine garlic and spices.

2. 2

   Melt butter in large skillet over medium- high heat. Add chicken and sauté until lightly browned on all sides.

3. 3

   Add giblets and sauté until cooked through.

4. 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. 5

   Add a small ladle of stock as cook over low heat, stirring constantly, until vegetables are tender.

6. 6

   Add to chicken.

7. 7

   Stir in remaining stock and season with salt and pepper.

8. 8

   Cover and simmer 30 minutes.

9. 9

   Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.

10. 10

    When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.

11. 11

    Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.

12. 12

    Degrease soup if necessary.

13. 13

    Stir in lemon juice, then blend in coconut milk.

14. 14

    Taste and adjust seasoning.

15. 15

    Pour into heated tureen and sprinkle with parsley and almonds.