Chicken and Apricots Chowder

 

For 6 servings

• 15 ml olive oil
• 1 chicken breast, cut into thin strips
• 1 onion, chopped
• 1 carrot, peeled and cut into 1 cm cubes
• 1 celery stalk, cut into 1 cm cubes
• 2 ml cumin
• 2 ml ground coriander
• 2 ml cayenne pepper
• 30 ml flour
• 1 liter chicken broth
• 1 potato, cut into 1 cm cubes
• 10 dried apricots, cut in 6
• 60 ml 35% cream
• 1 cinnamon stick
• Juice of ½ lemon
• Salt and pepper
• 60 ml fresh parsley, chopped

1. In a large saucepan, heat the oil and brown the chicken for 3 to 4 minutes; add the onion, carrot, celery, cumin, coriander and cayenne pepper, and cook for 5 to 6 minutes.
2. Add flour and stir 1 minute; gradually add chicken broth, stirring to prevent lumps from forming.
3. Add potato, apricots, cream, cinnamon and lemon juice; stir, cover and simmer for 15 minutes over low heat.
4. Season, garnish with parsley and serve.

BON APPÉTIT