Last semester the dining hall served mulligatawny soup for dinner one day--I was skeptic, but tried it. It was amazing, and I've been looking for a recipe to recreate it. Stephanie O'dea at A Year of Slowcooking has the winning recipe for mulligatawny soup!
I thought this was fitting for the first day of fall. The leaves don't change color in Arizona, but a girl can live vicariously through NY pictures!
I thought this was fitting for the first day of fall. The leaves don't change color in Arizona, but a girl can live vicariously through NY pictures!
photo from here
The name is weird and the ingredients may sound weird, but it is superb! Give it a try, please!
Ingredients:
2 boneless, skinless chicken thighs
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)
Get Cookin'
Put the chicken thighs into the bottom of the crockpot--add apple, carrots, tomatoes (juice, too), onion flakes, and raisins,lemon juice, spices, and broth.
Stir to mix the spices.
Cover and cook on low for 8-10 hours.
Turn to high and stir in the uncooked rice about an hour before serving.
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