| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Curry, Southern, Pasta, Chicken and | 1 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lg | Onion; coarsely chopped |
| 1/2 | c | Chopped red bell pepper |
| 4 | Garlic cloves; chopped | |
| 6 | Skinless boneless chicken thighs; cut into 1" pieces | |
| 1 | tb | Curry powder |
| 1 | ts | Grated peeled fresh ginger |
| 1/4 | ts | Dried crushed red pepper |
| 4 | c | Canned chicken broth |
| 2 | c | Canned diced tomatoes; with juices |
| 1 | lg | Granny Smith apple; peeled, coarsely chopped |
| 1/4 | c | Orzo |
| 2 | tb | Dried currants |
| Chopped fresh cilantro | ||
| Plain yogurt | ||
| 6 | Servings |
INSTRUCTIONS
Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sautee until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollup of yogurt. Bon Appetit March 1995 Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan 29, 1998
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