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| COUNTRY CAPTAIN SOUP
1 tablespoon olive oil 1 large onion -- coarsely chopped 1/2 cup chopped red bell pepper 4 garlic cloves -- chopped 6 skinless boneless chicken thighs -- cut 1 inch thick 1 tablespoon curry powder 1 teaspoon grated peeled fresh ginger 1/4 teaspoon dried crushed red pepper 4 cups canned chicken broth -- (or more) 2 cups canned diced peeled tomatoes with juices 1 large Granny Smith apple -- peeled, coarsely chopped 1/4 cup orzo (rice-shaped pasta -- also called riso) 2 tablespoons dried currants Chopped fresh cilantro Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; saute 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. This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India. The originale version is also to garnish with yogurt, that you may replace with soy cream, but which does not really add anything to the taste. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |