Chicken Soupstew That Turned East |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 34 |
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This started out as a chicken soup with a ton of veggies. Then, I poured Olive Oil into a 3 Quart cooking pot & grabbed Cumin. I put 2-3 Tablespoons of Cumin over the Breasts of Chicken that i was sauteing to give it some color. Read more . As I added lots more veggies, I put in 2 Macintosh Apples too. As the Veggies & Apples all sweetened from Sauteing them over Med. High Heat, I added 1 QT. of Chicken Stock & 1 Cup of Cider. I covered it & turned the heat way down & let it cook for 1 1/ 2 hours. the smells that filled my house made me drool. That's when it hit me, why not give this a little Middle Eastern Twist, so I did. If my tummy wasn't so full, I'd make another bowl. But I'm going to have to wait until tomorrow. Ingredients:
2 large chicken breasts with skin & bones |
2 medium onions- cut in large bite sized pieces |
3 small potatoes- cut in large bite sized pieces |
5 carots- cut in large bite sized pieces |
2 macintosh apples- cut in large bite sized pieces |
1/2 head purple cabbage- cut in large bite sized pieces |
4 cobs of corn with the kernels removed |
1 head garlic- peeled leaving cloves whole |
1/4 cup olive oil |
3 tablespoons sea salt |
4 tablespoons cumin |
2 bay leaves |
2 tablespoons coriander |
1 quart chicken stock |
1 cup apple cider |
1 box wild rice or cous-cous or pilaf (makes 4-6 servings) |
water & butter for cooking starch |
****condiments |
yogurt |
raisins |
dry coconut |
curry powder |
evaporated milk, heavy cream or 1/2 & 1/2 |
Directions:
1. POUR THE 1/4 CUP OLVE OIL INTO 3 QT. PAN & GET IT HOT.
2. WASH CHICKEN BREASTS, DRY & PUT SKIN DOWN INTO THE HOT OIL, ADD 1TB SEA SALT.
3. COOK FOR 3-5 MINUTES, BEORE TURNING ADD 1 TBSP CUMIN OVER BOTH BREASTS.
4. USE A FORK TO FLIP CHICKEN & ADD 1 TBSP SEA SALT & 1 TBSP CUMIN.
5. BROWN CHICKEN BREASTS ON 2ND SIDE (3 MINUTES) & ADD ONIONS
6. LET ONIONS SWEETEN BY COOKING WITH CHICKEN FOR 2-3 MINTES
7. ADD POTATOES, CARROTS, GARLIC, MACINTOSH APPLES, 1/2 HEAD CABBAGE & CORN KERNELS.
8. MIX ALL THE VEGGIES TOGETHER & ADD 2 BAY LEAVES, 2 TBSP SEA SALT, 2 TBSP CUMIN, 2 TBSP CORIANDER.
9. MIX ALL THE THINGS IN THE POT TOGETHER & LET THEM SIMMER FOR 5 TO 10 MINUTES.
10. THEN POUR IN 1 QUART OF CHICKEN STOCK & 1 CUP APPLE CIDER.
11. COVER POT WITH TIGHT LID & TURN HEAT DOWN LOW.
12. LET THE SOUP/STEW COOK ON LOW HEAT FOR BETWEEN 1 1/2 - 2 HOURS.
13. STIR IT EVERY 20 MINUTES.
14. 1/2 HOUR BEFORE THE DISH IS DONE, PREPARE THE RICE, PILAF OR COUS-COUS.
15. TAKE OUT 4 LITTLE BOWLS & A PITCHER & FILL EACH WITH A CONDIMENT.
16. PLAIN YOGERT IN 1, RAISINS IN THE 2ND, DRY COCONUT FLAKES IN THE 3RD, MADRAS CURRY POWDER IN THE 4TH & EVAPORATED MILK OR HEAVY CREAM IN A LITTLE PITCHER.
17. PUT THE RICE, COUS-COUS OR PILAF IN THE BOTTOM OF THE BOWL.
18. LADEL THE VEGGIES & 2/3rds OF A CHICKEN BREAST INTO THE BOWL.
19. TASTE IT AS IT IS, BESIDES BEING DELICIOUS, IT'S QUITE GOOD FOR YOU.
20. NOW, BE A LITTLE DARING & TRY PUTTING A LITTLE CURRY, SOME RAISINS & A LITTLE COCONUT ON A LITTLE SPOT IN YOUR BOWL.
21. TASTE IT.
22. I KNOW, IT'S REALLY GOOD, ISN'T IT?
23. BY THE MIDDLE OF YOUR MEAL, YOU'LL BE ARGUING WITH EACH OTHER TO PASS THE CONDIMENTS.
24. ENJOY YOUR FOOD WITH PEOPLE YOU ENJOY.
25. YOU'LL BE PLEASANTLY SURPRISED AT HOW YUMMY THE FLAVORS ARE TOGETHER.
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