pink ex-chili
Nov. 28th, 2011 08:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nnozomiI was so pleased with the name of this recipe, until the Monty Python-esque undertones occurred to me. Well, this chili is by no means expired, although you could stick some daisies in it for a garnish if you wanted to. "Ex-" is because it started out as my best attempt at chili and ended up more than halfway to a kind of pseudo-Middle Eastern bean stew. The "pink" is because it's basically white chili but with some tomatoes in it.
Take a small onion and three or four garlic cloves; chop them fine and sauté until "wilted." Add a couple of boneless chicken breasts, chopped into very small pieces. (No reason not to use dark meat or even chicken on the bone; the end result would probably be even more flavorful, I just don't like messing with the bones.) Season with a very generous shake of cumin and another of cayenne, a sprinkle of oregano and coriander, and a few squirts of harissa. When the chicken is more or less cooked through (shouldn't take long), add enough chicken broth to cover, about half a can of chopped tomatoes, a can of white beans, a small can of sweet corn, and some more of the spices in similar proportions. (More serious cooks would probably use the non-canned variety of veggies; so sue me.) Stir everything up together, heat through and simmer on a low flame.
After ten or fifteen minutes, add about a quarter cup of cornmeal. This will make the chili thicker and more inclined to stick to the pot, so stir fairly frequently and add more chicken broth at intervals. The total simmering time should be about forty minutes. Finally, in a separate pot make two cups of couscous (follow ingredients on the couscous box) and serve the chili over the couscous, with lavish amounts of sour cream on top. Serves two. Since I live alone, I like to make it on Sundays--when I have time to sit around and simmer--and eat the leftovers on Monday, so that the promise of good food at home keeps me going through the Monday workday.
Take a small onion and three or four garlic cloves; chop them fine and sauté until "wilted." Add a couple of boneless chicken breasts, chopped into very small pieces. (No reason not to use dark meat or even chicken on the bone; the end result would probably be even more flavorful, I just don't like messing with the bones.) Season with a very generous shake of cumin and another of cayenne, a sprinkle of oregano and coriander, and a few squirts of harissa. When the chicken is more or less cooked through (shouldn't take long), add enough chicken broth to cover, about half a can of chopped tomatoes, a can of white beans, a small can of sweet corn, and some more of the spices in similar proportions. (More serious cooks would probably use the non-canned variety of veggies; so sue me.) Stir everything up together, heat through and simmer on a low flame.
After ten or fifteen minutes, add about a quarter cup of cornmeal. This will make the chili thicker and more inclined to stick to the pot, so stir fairly frequently and add more chicken broth at intervals. The total simmering time should be about forty minutes. Finally, in a separate pot make two cups of couscous (follow ingredients on the couscous box) and serve the chili over the couscous, with lavish amounts of sour cream on top. Serves two. Since I live alone, I like to make it on Sundays--when I have time to sit around and simmer--and eat the leftovers on Monday, so that the promise of good food at home keeps me going through the Monday workday.
