Ingrédients
- Shredded chicken breast1 breast
Eau1.5 cup- Cinnamon stick1 stick
- Cardamom pods2 pods
Laurier1 leaf- Cloves3 cloves
Huile de maïs2 tablespoon- Onion, finely chopped1 cup
- Tomato, peeled and finely chopped3 cup
- Hot green pepper1 tablespoon
Concentré de tomate3 tablespoon
Avoine1 cup
Jus de citron4 tablespoon- Chicken broth cube2 cube
- Pinch of curry1 pinch
- Pinch of seven spices1 pinch
- Pinch of cinnamon1 pinch
- Salt and black pepper1 to taste
Mesures
- 1
Place the chicken breast in a pot with the amount of water over high heat, and when it boils, remove the white foam and add the cardamom pods, cloves, cinnamon stick, and bay leaf. Then cover and let it simmer on medium heat for twenty minutes.
20 minutesMatériel requis:
Marmite - 2
After twenty minutes, strain the broth and dissolve the two broth cubes in it. Set it aside and place the chicken breast on a plate and cover it.
5 minutesMatériel requis:
Passoire - 3
In a suitable pot, add the oil and onion, and sauté over medium heat until softened. Then add the hot green pepper and stir. Next, add the tomato paste and mix it with the onion and pepper until slightly roasted.
10 minutesMatériel requis:Marmite - 4
Add the tomatoes and stir for about ten minutes. Then add the broth, ground spices, salt, and black pepper. Cover the pot and let it simmer on medium heat for half an hour until it thickens.
30 minutesMatériel requis:Marmite - 5
Gradually add the oats while continuously stirring with a whisk to prevent clumping.
5 minutesMatériel requis:🍳Whisk - 6
When adding the oats, cover the pot and let it simmer on low heat for twenty to thirty minutes, stirring occasionally to prevent the oats from sticking.
30 minutesMatériel requis:Marmite - 7
Add the chicken breast in the last ten minutes after shredding it, and finally add the lemon juice and serve.
10 minutes
Faits nutritionnels
Eaupour 100gLaurierpour 100gHuile de maïspour 100gConcentré de tomatepour 100gAvoinepour 100gJus de citronpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.