Ingredients:
2 skinless chicken breast, cut into cubes
½ fennel bulb, diced
3 stalks celery, diced
1 small red onion, diced
1 carrot, diced
¼ cup butter
1¾ tsp. curry powder (2 Tbsp. for spicy)
5 cups chicken broth
1 apple, cored and diced
¼ cup barley, or ¼ cup white rice (rinse with water and drain)
1 bay leaf
pinch of thyme, tarragon
1 tsp. cumin
½ tsp. turmeric
1 tsp. cumin
salt and pepper
Method:
1. In a large pan, melt butter over medium heat. Saute onions until soft, add in carrots, celery, fennel and fry for about 5 minutes. Add in curry powder, bay leaf, thyme, tarragon, dried spices, barley or rice, chicken and stock. Stir to and bring to a boil for about 5 minutes. Lower heat and simmer for about ½ hour.
2. Add in apples and continue to simmer for another 20-25 minutes until rice or barley is cooked. Serve warm.
