| Ingredients: 1 Tablespoon(s) should be grape seed oil oil, olive 2 onion, yellow 1 1/2 Teaspoon(s) salt 4 Clove(s) garlic 2 sliced chili, serrano 4 Teaspoon(s) ground coriander 2 Teaspoon(s) ground cardamom 1 Bunch(s) fresh stems of cilantro 2 chopped plum tomatoes 6 Cup(s) chicken broth 4 bone-in chicken breast 1 Cup(s) chopped tomato 3 Tablespoon(s) lime juice |
Directions:
In a large pot over medium heat, add the oil, onions, salt. Cook until almost brown. Add garlic cloves, aromatics, and tomatoes. Stir and cook about 30 seconds until the spices bloom. Then add chicken broth. Bring to a low boil and then submerge the chicken breasts in the broth. Cover and cook on low for about 30 minutes until the chicken is done. Remove the chicken from the broth and let cool. Then shred, debone, and return to the broth. Add final fresh ingredients: tomato, 3 cups chopped cilantro, lime juice. Serve in a bowl over rice, shredded cabbage, and sliced radish. Add a teaspoon of berbere sauce and somali hot sauce. |
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Berbere sauce (
Required ) :
3 Tablespoon(s) lime juice 1 Tablespoon(s) diced onion, red 1/2 Teaspoon(s) salt 1/4 Teaspoon(s) ground cardamom 1/2 Teaspoon(s) ground cayenne pepper 1 Teaspoon(s) ground coriander 1 Tablespoon(s) Paprika, smoked Spanish |
Directions: Mix lime juice, onions and salt and let sit for 10 minutes. Toast spices in a pan for 2 minutes and then let cool. Mix spices into lime juice. |
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Somali hot sauce (
Required ) :
5 whole, stemmed chili, serrano 1 cored and quartered plum tomatoes 1 1/2 Teaspoon(s) salt 2 Clove(s) garlic clove 3 Tablespoon(s) lime juice |
Directions: Blend all ingredients |