Recipe - Country Captain Soup

1 tablespoon Olive oil
1 lg Onion; coarsely chopped
One half cup Chopped red bell pepper
4 Garlic cloves; chopped
6 Skinless boneless chicken
thighs; cut into 1" pieces
1 tablespoon Curry powder
1 teaspoon Grated peeled fresh ginger
One fourth teaspoon Dried crushed red pepper
4 cup Canned chicken broth
2 cup Canned minced tomatoes; with
juices
1 lg Granny Smith apple; peeled,
coarsely chopped
One fourth cup Orzo
2 tablespoon Dried currants
Chopped fresh cilantro
Plain yogurt

Heat oil in heavy large Dutch oven over mediumhigh heat. Add onion, bell
pepper and garlic; sautee until vegetables soften, about 5 minutes. Add
chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4
cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20
minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer
before continuing.)

Stir orzo and currants into soup and simmer until orzo is just cooked
through, about 5 minutes. Season with salt and pepper. Ladle soup into
bowls. Garnish with cilantro and dollup of yogurt.

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