Ingredients
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1/4 teaspoon cumin seed, ground
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6 whole cloves, finely crushed
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1 tablespoon curry powder (or to taste)
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1/4 teaspoon ginger, ground
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cayenne pepper
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1/4 cup unsalted butter (1/2 stick)
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1 (4 -4 1/4 lb) roasting chickens, cut into serving pieces
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3 stalks celery, with leaves, thinly sliced
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2 carrots, diced
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11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
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salt & pepper, freshly ground
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2/3 cup long grain rice
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2 medium apples, peeled, cored and diced (tart)
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1 cup plain yogurt
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2 tablespoons fresh lemon juice (or to taste)
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2/3 cup whipping cream, warmed
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chopped fresh parsley, to garnish
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2 large onions, chopped
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1 garlic clove, minced
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lightly toasted sliced almonds, to garnish
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1 leek, thinly sliced (white part only)
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chicken giblets, coarsely chopped
Instructions
- Combine garlic and spices.
- Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
- Add giblets and saute until cooked through.
- 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.
- Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
- Add to chicken.
- Stir in remaining stock and season with salt and pepper.
- Cover and simmer 30 minutes.
- Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
- When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
- Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
- Degrease soup if necessary.
- Stir in lemon juice, then blend in cream.
- Taste and adjust seasoning.
- Pour into heated tureen and sprinkle with parsley and almonds.