Chicken Mulligatawny Soup
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
1 tablespoon peanut or vegetable oil
sea salt and black pepper
4 chicken thighs
4 chicken drumsticks
1-2 medium-hot red chiles, deseeded and finely chopped
2 tablespoons finely chopped fresh ginger
6 garlic cloves, peeled and finely sliced
6 shallots, peeled, halved and finely sliced
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
12 ounces yellow split peas, rinsed
5 cups chicken stock
1 14-ounce can coconut milk
4 tablespoons fresh lemon juice
coarsely chopped cilantro
finely sliced scallions
coarsely chopped roasted peanuts
finely sliced red chiles
Heat oil in a large saucepan over medium-high heat. Season the chicken thighs and drumsticks and brown them on all sides. Once browned, transfer them to a bowl.
Turn down the heat and add the chile, ginger, garlic and shallot to the pan. Cook until softened and aromatic, stirring occasionally.
Stir in the spices and the split peas and return the chicken to the pan. Add the stock and season with salt.
Bring to a boil, and then cover and simmer for 45 minutes until the split peas are tender and chicken is separating from the bone. Give the soup a stir to make sure split peas aren’t sticking.
Remove chicken pieces and transfer to a board or plate. Shred the meat, discarding the skins and bones.
Return the chicken to the soup, add the coconut milk and bring to a boil.
Season to taste with lemon juice and more salt. Serve in warm bowls sprinkled with cilantro, scallions, chile and peanuts.