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