Mulligatawny Soup

Boring chicken stew, this isn’t! A stick-to-your-ribs dish, this mulligatawny soup will warm you from the inside out with a creamy richness that still delivers a healthy serving of protein and veggies. Cumin, ginger, curry powder, and cloves are just a few of the mélange of spices found in this English-Indian classic. Chicken gizzards are also used here; you can find them pretty easily near the chicken at most supermarkets. If not, you can also substitute an equal amount of chicken thighs instead. • serves 6

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• ⅓ cup unsalted butter
• 1⅓ pounds large chicken thighs, bone in and skin on
• ¾ pound chicken gizzards
• 1 large yellow onion, diced
• 7 garlic cloves, minced
• ¼ teaspoon whole cloves
• 1 bay leaf
• 2 carrots, peeled and sliced
• 1 leek, white and light green parts, washed well, sliced
• 3 ounces cremini mushrooms, diced
• 8 cups chicken stock
• 2 tablespoons curry powder
• 1 tablespoon grated fresh ginger
• 1½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• ¾ teaspoon cumin
• ¼ teaspoon allspice
• ¾ cup uncooked basmati rice
• 1⅓ cups plain full-fat or low-fat yogurt
• ½ cup heavy cream

Melt the butter in a large pot over medium heat. Add the chicken thighs and cook until lightly browned on each side. Add the gizzards and cook, stirring occasionally, for another 5 minutes. Remove both the chicken thighs and gizzards from the pot and set aside. Remove the thigh meat from the bone and cut into 1-inch pieces.

Add the onion, garlic, cloves, and bay leaf to the pot and cook, stirring, until the onion is translucent, about 5 minutes. Add the carrots, leek, mushrooms, ½ cup of the stock, the curry powder, ginger, salt, black pepper, cumin, and allspice and cook uncovered, stirring occasionally, for 15 minutes.

Add the chicken, gizzards, remaining 7½ cups stock, and the rice to the pot. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and stir in the yogurt and cream until smooth. Serve immediately.