| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | St. Louis | Poultry | 10 | Servings |
INGREDIENTS
| 6 | Cloves garlic; mashed | |
| 1 1/2 | Onions; chopped | |
| 1/4 | c | Vegetable oil |
| 2 1/4 | ts | Ground cumin |
| 1/2 | c | White wine |
| 4 | c | Chicken broth |
| 2 1/2 | lb | Cooked turkey breast; cut in 1/2 inch pieces |
| 3/4 | c | Uncooked barley |
| 6 1/2 | c | Canned garbanzo beans; rinsed and drained (about 3 14-oz cans) |
| 1 | tb | Minced Jalapeno |
| 3/4 | ts | Dried marjoram |
| 3/8 | ts | Dried savory |
| 3/8 | ts | Ground cloves |
| 1/4 | ts | Cayenne pepper (or to taste) |
| 1/2 | ts | Freshly ground black pepper |
| 1 | tb | Plus |
| 3/4 | ts | Arrowroot dissolved in: |
| 3 | oz | Water |
| Grated cheese; for garnish | ||
| Sour cream; for garnish | ||
| Salsa; for garnish |
INSTRUCTIONS
Yield: 18 cups, from Llywelyn's Restaurant, St. Louis, Missouri Saute garlic and chopped onions in oil until limp. Do not brown. Add cumin; mix well. Add wine, broth, turkey breast, barley, beans, jalapeno, marjoram, savory, cloves, red pepper, oregano and black pepper. Bring to boil; cover and let simmer 1 hour, being careful not to let scorch. Stir often. Stir in arrowroot mixture; mix well and simmer 15 minutes more, stirring often. Garnish with shredded cheese, sour cream and salsa. (Arrowroot is a fine powder used for thickening. If you can't locate it, you may thicken with 2 teaspoons cornstarch or 4 tablespoons all-purpose flour. However, the flavor and texture will be slightly different.) Submitted by Walter Vesper ([email protected]) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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