Friday, September 30, 2005


This is a very interesting stew; it is very filling and full of vegetables and spices. Perfect for Fall. I found the recipe in the Sept issue of Country Home.

Add and Subtract to this wholesome soup, using what's available.

4 skinless boneless chicken breast halves, cut into 1/2 inch pieces
1 med onion chopped
1/2 cup sliced leeks
3 cloves garlic, minced
2 T olive oil
14 cups 1-inch pieces havest vegetables and fruits, such as peeled sweet potatoes, yukon gold potatoes, peeled butternut squash, peeled beets, granny smith apples, and/or peeled parsnips.

8 cups chicken broth
1 cup pitted green olives chopped
2 T chopped peeled fresh ginger
1 T ground cumin
2 tsp sweet paprika
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground cardamon
3 strips orange peel, white pith removed
2 bay leaves
1/2 cup snipped fresh parsely
1/2 cup snipped fresh mint
1/2 cup slivered almonds, toasted
1/2 cup chopped pistachio nuts, toasted

In a large kettle, cook chicken, onion, leeks and garlic in hot oil until brown. Stir in harvest vegetables and fruits, broth, olives, ginger, cumin, paprika, pepper, salt, cardamon, peel, and bay leaves. Bring to boiling. Boil uncovered until 5 minutes. Reduce heat, cover and simmer for 40 to 50 minutes or until vegetables are tender. Remove and discard bay leaves. Stir in parsely, mint, almonds, and pistachio nuts just before serving. Makes 10 to 12 servings.

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