Instructions: Put all the chicken, including bony pieces into a large pan

(about 4-quart). Add water and salt; bring to a boil; cover and simmer for 45 minutes to 1 hour or until chicken is tender.

Remove chicken pieces; cool slightly; then carefully remove meat from backs, wings and breast. Cut breasts into 3 or 4 pieces each; leave legs and thighs whole. Discard all the meat-free bones and reserve chicken stock.

In the same pan, melt 6 tablespoons of the butter. Add tur- mericm poppy seeds, coriander, cayenne, coconut, onion, and garlic; cook together about 5 minutes or until onions are soft. Remove from heat and stir in flour. Add the garbanzo beans, which have been whirled smooth with their juice in the blender. Gradually stir in the reserved chicken stock; simmer together about 15 minutes, stirring frequently. Add the chicken pieces.

Just before serving, melt the remaining 2 tablespoons butter with the cloves; remove cloves and stir butter into soup. Taste and adjust seasonings. Serve in large soup bowls; at the table, pass hot cooked rice and lemon slices to be added by each guest.

Makes about 8 generous savings.

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