Not Quite Mulligatawny Any More But Oh How Yum.
We’ve had some fantastic stuff in our last few CSA farm box deliveries. We are smack dab in the middle of the end of summer bounty, and I needed to use up some veggies hasta pronto before they went off. I’ve had a yen for something Indian lately, so I adapted this Mulligatawny recipe from Jewish Slow Cooker Recipes by Laura Frankel*. Gotta love the slow cooker when you’re busy doing other things, right?
The recipe given is my adaptation. I bumped up the spices, swapped out chickpeas for the lentils (sadly, lentils and I do not meet, socially or in secret, as we just do not see eye to eye on many issues) and sweet potato for the russet potato in the original recipe, and I also threw in some wild rice, greens, chicken, peppers and shallots.
So without further ado, here you go:
4 chicken thighs
1 medium onion, chopped
4 carrots, chopped (I don’t bother with peeling, just scrub ’em really well)
2 medium sweet potatoes or yams, chopped (white or orange doesn’t matter, use what you can find)
4 garlic cloves, chopped (I actually used 6 large ones, but you know, tastes vary)
1 large shallot, chopped
1 large red bell pepper, seeded and chopped
2 TBS olive oil
2 TBS curry powder (Penzeys is nice)
1 tsp turmeric
1 tsp cumin
1 tsp. dried cilantro
6 cups chicken stock
12 fresh curry leaves (or basil will do)
28 oz can diced tomato
1 TBS fresh ginger, peeled and chopped
1 can of unsweetened coconut milk
2 cans of chickpeas (garbanzo beans)
a nice bunch of rainbow chard – cleaned, stems chopped, and leaves cut into strips
1/2 cup wild rice
juice of 1 lemon
fresh cilantro, chopped
salt and pepper to taste
Get your crockpot preheating on Low and in a pan, saute your onions, garlic, shallots, ginger, carrots and peppers with some salt and pepper until they are starting to turn translucent. Throw those in the bottom of the pot and layer your sweet potato pieces on top of that. While you’re doing that, brown your chicken in the same pan. Next, your garbanzo beans and your tomato, the basil leaves, and then layer the chicken thighs over all of that. Pour in your stock and your coconut milk and stir in your spices. If you want to get the browned chickeny bits from the pan, just deglaze that with a little of your stock, and then add to the soup. Let that simmer for 4-5 hours or so, on low. Then, stir in your wild rice and your chard. Turn the pot on high and cook another 1-2 hours, until the rice is tender. The chard will be very very done at this point, super soft. If you like it still crunchy, toss it in later. We like it cooked down till it is velvety and falls apart. About 30 minutes before serving, add the lemon juice and adjust your spices.
Ladle this into bowls. You can take the thighs out, debone them, shred the meat and return it to the pot if you like, or you can just let them fall apart (if you do that, watch out for bones!) and ladle the chunks into the bowls right with the soup. Your choice. Serve garnished with a little drizzle of coconut cream and some fresh cilantro.
This makes a very large crock pot full of soup. The two of us ate two huge bowls and had enough left over to freeze for 2 more dinners for 2 and a couple of individual lunches. It will serve 4-6 people easily for dinner, with some leftover.
NOTE: The original recipe is kosher, and pareve. I turned it into a meat dish. If you want it to be pareve, omit the chicken thighs and stock, and substitute vegetable stock or water. If you want this to be a meat meal, use all that chickeny goodness. The coconut cream topping is non-dairy, so will work for either the pareve or meat versions.