Monday, December 7, 2015

Warming up with Caribbean Spicy Lentil Soup with Chicken Backs Bacon and Fried Plantains

Recipe: Caribbean spicy Lentils, Chicken Back, Bacon and Sweet plantain Soup


8 oz Dried lentils washed and soaked overnight
2 pounds chicken backs ( diced Chicken Breast can also be used) season with salt and pepper
2 Tablespoon Coconut Oil or Margarine
2 large Carrots, peeled and diced
1 Large Yellow onion peeled and diced
2 celery stalks diced
5 cloves garlic crushed
1 Tablespoon Curry Powder
4 Cups of Chicken Stock
1 (12) oz can diced tomatoes
2 sprigs of fresh thyme
1 teaspoon hot sauce
4 oz of Bacon fried and crumbled
Salt and pepper to taste
1 Large Ripe Plantains sliced fried in oil drained
In a Large soup pot over medium heat Bring to a boil Lentils and 4 cups of water cook until the Lentils are soft about 45 minutes Drain any extra liquid.
Place the Chicken backs on a large baking sheet and bake in a preheated oven at 350 degrees for 30-40 minutes until golden drain excess fat.
In a Medium Saucepan over medium heat add the coconut oil, and heat lightly, add the Carrots, Onions, Celery , Garlic and cook with color until vegetable a lightly soft.
Add the curry powder and cook for 5 minutes more, Add the reserved Lentils and Chicken Backs, add the Chicken Stock, Bring the mixture to a boil lower the heat and simmer for five minutes.
Add the diced tomatoes, fresh thyme, hot sauce and bacon continue cooking mixture for five more minutes, Lower the heat to simmer, Season Soup with salt and pepper to taste. Serve hot with a side of Fried Sweet plantains.
Serves 8.
 

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