2 T. olive oil
two bone-in chicken breasts with skin
1 onion, chopped
1 carrot chopped
1 small turnip, chopped
1 T. curry powder, or more to taste
4 whole cloves
6 black peppercorns, lightly crushed
1/4 c. lentils (I like the green lentils best but you can use other kinds)
4 c. chicken stock
1/4 c. golden raisins
salt and freshly ground pepper
In a large sauce pan over med heat, heat the butter and oil. Add the chicken and brown on all sides. Transfer to a plate and set aside.
Add the onion, carrot, and turnip to the pot. Saute over med. heat, stirring occasionally until lightly colored. Stir in the curry powder, cloves and crushed peppercorns. Cook for 1 – 2 minutes then add the lentils.
Pour the stock into the pan and bring to a boil. Add the golden raisins, chicken and any juices from the plate. Cover and simmer for about 1 1/4 hours.
Remove chicken from the pan, discard the skin and bones. Shred the meat, return to the soup and reheat. Check the seasoning and serve!
Adapted from The Soup Bible
Kid-friendly Hints: My kids always notice the clove taste, so if you think that may be an issue with your kiddos, only put in two cloves. Also, careful with additional pepper, you are adding 6 crushed peppercorns which is a good amount of pepper. Just hold off till the end before you add more.