Posted: Sat May 23, 09 8:52 am Post subject: Sherba
Ingredients
1x Chicken Breast roughly cubed (or other bits of lump chicken, preferably boneless)
1x green pepper roughly chopped
1x tin of tomatos
1x mug of sweetcorn
2x small potatoes roughly cubed
1x mug of oats
1x onion (Medium-ish) diced
Happy squeeze of tomato puree
Cinnamon sticks
Green cardamom
Pepper corns
Green chillies (to your personal spice tolerance)
1/2 pint -> 1 pint Chicken stock (depending on how thirsty your oats and potatoes are)
Recipe
In a large saucepan dry fry:
* a stick of cinnamon about as long as your thumb given one whack with a pestle to break it into big pieces
* a couple of whole green cardamom pods
* a few teaspoons of black pepper corns
until their aromas are really nice and the green cardamom are just starting to get sunburnt
Then add some oil and the diced onion and fry gently until the onion is tender but not browning
Add the tomatoes and puree and allow them to cook
Add the stock, chicken & potatoes
Once this chicken is cooked (slice open some of the bigger pieces to check (grandmother... here's an egg. This how to suck it)) pitch in the remaining ingredients and cook on a low heat until the oats are nicely swollen
Comments
This can be augmented with additional oats and stock to make it stretch a little further without needing additional meat or other ingredients.
It refrigerates wonderfully. I've had a big batch last more than a week. It's easiest re-heated with boiling water and had more like a soup than a plated meal, with toast and lime juice.
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