COCONUT CHICKEN SOUP

Ingredients

• 2 tbsp canola oil
• 3 bay leaves*
• 1 cinnamon stick*
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp fennel seed, crushed
• 1/4 tsp turmeric
• 1/8 tsp cayenne pepper
• 1 lb (0.5 kg) boneless skinless chicken thighs, cut into 1/2 inch cubes
• 1 1/2 cups diced onions
• 2 cloves garlic, finely chopped
• 1 tsp finely chopped fresh ginger
• 2 cups diced tomatoes
• 4 cups chicken broth
• 1 can (400 mL) coconut milk
• 3 cups cooked basmati rice
• 1/3 cup chopped fresh cilantro
• 2 tbsp fresh lime juice

Directions

1. Heat oil in a Dutch oven over medium heat. Add bay leaves, cinnamon stick, coriander, cumin, fennel seed, turmeric and cayenne pepper; cook, stirring, until fragrant, about 1 minute.
2. Add chicken and brown on all sides. Add onions, garlic and ginger; sauté until onions are softened, about 5 minutes.
3. Add tomatoes, broth and coconut milk; stir to combine. Bring to a boil.
4. Reduce heat and simmer, covered, stirring occasionally, for 25 - 30 minutes.
5. Uncover; remove and discard bay leaves and cinnamon stick. Add rice, cilantro and lime juice; cook, stirring, until heated through. Serve immediately.