Curried Chicken Mulligatawny Soup

1. 1

   The original recipe is cooked in a clay pot but any large dutch oven will work. If you're using a clay pot, soak the top and bottom of the clay cooker in water for at least 15 minutes, then drain.

2. 2

   In a small bowl combine the coriander, turmeric, cumin, salt and cloves. Set aside. Cut the onion slices thinly, mince the garlic and grate the ginger.

3. 3

   Remove the skin from the chicken breasts and arrange them slightly overlapping in the clay cooker (or dutch oven if you're not using the clay pot). Sprinkle the spices over the chicken. Cover the chicken with the onion slices, garlic and ginger. Pour 4 cups of chicken stock over everything, cover tightly and place in a cold oven. Set the temperature to 400 degrees.

4. 4

   Cook for 2-1/2 hours. Remove the chicken pieces from the soup and debone the meat. Return the meat to the soup. Add 2 more cups of chicken broth and half the can of the drained chickpeas. Mash the remaining chickpeas coarsely and add them to the soup also.

5. 5

   Toast the 1/4 teaspoon of cumin seeds in a small skillet over medium high heat for 1 minute. Add 1/2 teaspoon of canola oil to the skillet and continue to toast the spice for another minute. Watch carefully! The cumin can burn quickly. You want to add a toasty taste so if you feel the seeds are done before the minute is up, remove them. Add the toasted cumin to the soup. Replace the top and put it back into the oven for another 30 minutes.

6. 6

   Place all the garnishes in separate bowls arranged around the table so everyone can customize their soup with the garnishes of their choice.

* Per serving · 4 servings · Values may vary.