Mulligatawny Stew

2 tablespoons olive oil 1 large onion, chopped 2 carrots, coarsely shredded 2 large celery ribs, sliced 1 pound skinless, boneless chicken breast, 3/4 inch cubes 1 cup Chukar® Dried Rainier Cherries 1 tart apple, cored and chopped 4 teaspoons curry powder 1/2 teaspoon ground mace 1/4 teaspoon chili powder 1 bay leaf Dash of bottled jalapeno sauce 2 cups chicken broth 1 cup apple juice 3/4 cup shredded flaked coconut 1 cup half-and-half

from Chukar Cherries - www.chukar.com

Mulligatawny Stew (continued)

In 6 quart Dutch oven, heat olive oil and cook onion, carrots, celery and chicken cubes, stirring often. Add dried cherries, apple, spices, jalapeno sauce, broth and apple juice. Mix well, cover and cook over low heat, about 30 to 40 minutes. Stir in coconut and half and half. Re-heat and stir. Serve with steamed rice to which slivered almonds and chopped parsley have been added. Yields 8 to 10 servings. A classic from India a hearty, satisfying meal.

from Chukar Cherries - www.chukar.com