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1
Wash chicken; dry with paper towels.
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2
On waxed paper, roll in flour; coat completely.
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3
Reserve remaining flour.
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4
Chop onions to make 1-1/2 cups.
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5
Pare carrots; slice diagonally about 1/2-inch thick.
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6
Slice celery 1/4-inch thick.
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7
Pare, core apples; c ut into 1-inch cubes.
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8
In hot butter in large heavy 8-quart kettle, saute chicken, several pieces at a time, turning with tongs until browned on all sides.
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9
As chicken browns, remove to shallow pan to catch juices.
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10
Continue browning the rest of the chicken - 20 minutes in all.
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11
To fat in kettle, add onion, carrot, celery, apple, remaining flour, curry, salt, mace, chili, cayenne, coconut and bay leaf; cook, stirring, 5 minutes.
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12
Add broth and 3 cups water.
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13
Return chicken.
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14
Bring to boil; reduce heat; simmer, covered, 2 hours.
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15
Stir occasionally.
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16
Remove from heat; cool completely.
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17
Refrigerate chicken and broth, covered, overnight.
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18
Next day: Skim fat from surface of soup.
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19
Remove skin and bone from chicken.
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20
Cut chicken meat into large pieces.
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21
Return chicken to the kettle.
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22
Add apple juice and cream.
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23
Reheat, stirring.
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24
Meanwhile, make pilaf: Cook rice, raisins, almonds, cinnamon and mace; toss to mix.
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25
to serve: Spoon pilaf into warm bowls.
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26
Add soup and parsley.
