Author Notes
Actually best served hot, this is a real chicken flavored dish. The tapioca doesn't do much for flavor but it has a very different texture. The final addition of cilantro whipped cream makes it really cool! (sorry , I can't post a pic of my final result...my computer died) —dymnyno
Ingredients
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2 chicken breasts (minced)
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5 cups chicken stock
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1 large fennel bulb (med chop)
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1/2 cup pearl tapioca
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1 tablespoon ground cumin
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1/2 teaspoon cayenne pepper (ground)
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1 cup heavy cream
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1 large bunch cilantro
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salt and pepper to taste
Directions
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Put the minced chicken, chicken stock, chopped fennel bulb and the tapioca in a large pot and cook for about 35 to 40 minutes.
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Add the cumin and the cayenne pepper.
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Taste and salt.
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PUT the heavy cream and the cilantro in a blender and pulse until the cilantro is finely chopped and blended into the cream and the cream becomes a heavy whip(careful not to make cilantro butter)
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TO SERVE: Put a cup of tapioca chicken gruel in each bowl. ADD a large dollop of cilantro whipped cream. SPRINKLE with a little cilantro.
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