Cornmeal Porridge with Chicken, Apples, and Dried Apricots
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Skin-On Chicken Breasts - 10.6 oz
- Coarse Cornmeal - 10.6 oz
- Turnips - 2 pieces
- Onion - 2 heads
- Apple - 3 pieces
- Dried Apricots - 3.5 oz
- Clarified Butter - 3.2 oz
- Dill - to taste
- Parsley - to taste
- Ground Black Pepper - to taste
- Cinnamon - to taste
- Ground clove - to taste
- Ground Caraway - to taste
- Green peppercorns - 10 pieces
- Salt - to taste
Step by Step guide
Step 1
Wash the carrots, peel them, and cut into thick strips.
Step 2
Peel the onion, wash it, and cut into half-rings.
Step 3
Wash and chop the dill and parsley.
Step 4
Wash the apples, peel them, remove the core, and cut into wedges.
Step 5
Rinse the dried apricots, soak them, and cut into strips.
Step 6
Rinse the meat, cut into portion-sized pieces of 30–40 grams, fry in clarified butter, add the onion, dried apricots, apples, carrots, cloves, caraway seeds, black peppercorns, and salt, and fry for 5 minutes. Pour in a little water and simmer over medium heat for 5–7 minutes.
Step 7
Then add the previously rinsed cornmeal, pour in 400 ml of water, and cook for 30–45 minutes until ready.
Step 8
Place the finished porridge in a mound on a plate, and arrange the meat around the edges.
Step 9
Sprinkle with cinnamon and pepper.
Step 10
Serve at the table, garnished with dill and parsley.
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