Name: Mulligatawny
Yield: 4 servings
Ingredients: 3 Q chicken stock; 1 C lentils; 1/4 C veg oil; 2 lbs chicken thighs; 1 bay leaf; 2 med carrots, sliced; 1 large onion; 2 celery stalks, diced; 1 granny smith apple; 1 t black mustard seed; 2 tsp ginger root; 2 t cumin; 2 t turmeric; 2 t coriander; 1 T curry; 1/8 t cayenne; 2 T flour; s & p; 4 C cooked rice

Servings: 4 persons

3 Q chicken stock
1 C lentils
1/4 C veg oil
2 lbs chicken thighs
1 bay leaf
2 med carrots, sliced
1 large onion
2 celery stalks, diced
1 granny smith apple
1 t black mustard seed
2 tsp ginger root
2 t cumin
2 t turmeric
2 t coriander
1 T curry
1/8 t cayenne
2 T flour
s & p
4 C cooked rice

1
Use a medium sauce pot to add 2 Q of stock to boil and add lentils simmering 45 minutes.
2
In a cast iron skillet, heat oil and brown chicken. Put it in a large soup pot w/ remaining stock. Boil and then add bay leaf and carrots and simmer. In the skillet saute onions and add celery and apples. When soft add spices and cook 3 min. Sprinkle w/flour and smooth in. Stir in 1 cup of stock from chicken. Raise heat and cook 2 min more. Pour into chicken pot. Add lentils to chicken pot and cook over low heat covered for 1 hour. Bone chicken.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mulligatawny

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