Over the last several weeks we have talked about what traditional Jewish recipes can be made during the spring months. Today I’d like to continue that discussion and talk about fruit soups. Fruit soups are found in many Middle Eastern, Asian and African cultures, however, here in the West we don’t tend to add fruit, besides the tomato, to our soups and stews. This is a shame as fruit soups and stews can make a very refreshing dish on a hot Spring or Summer’s day.
While it is not a Jewish recipes, per se, one of my favorite fruit stews that I make for my family is “Tropical Chicken Stew.” It is a recipe I came up with one day while I was cooking dinner and realized I didn’t have any veggies besides a sweet onion. I did, however, have a great selection of tropical fruits that needed to be used before they spoiled. The results was a sweet and savory soup that was filling and healthy.
Tropical Chicken Stew
Ingredients
Directions
Spray the bottom of a soup pot and brown chicken pieces for about 4 to 5 minutes. Then stir in the onions and sauté until translucent.
Add in fruit and brown slightly. Toss in rice and allow the juices and natural oils to coat the rice.
Pour in the chicken stock and add seasoning. Bring to a boil. Cover and reduce heat. Allow to cook until the fruit pieces are tender, the rice is heated through and the chicken has cooked all the way through. Taste and adjust seasoning.
Serve in a bowl and garnish with fresh mint. You can even top with fresh plain yogurt or sour cream.
Do you have a low fat Jewish recipe that you would like to share? Or, do you have a cooking question that you would like me to address in a future blog? Post your questions and recipes below.