by dymnyno
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my 131 recipes »
dymnyno's Notes:
Expand2 chicken breasts (minced) Ask a question about this ingredient
5 cups chicken stock Ask a question about this ingredient
1 large fennel bulb (med chop) Ask a question about this ingredient
1/2 cup pearl tapioca Ask a question about this ingredient
1 tablespoon ground cumin Ask a question about this ingredient
1/2 teaspoon cayenne pepper (ground) Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1 large bunch cilantro Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Put the minced chicken, chicken stock, chopped fennel bulb and the tapioca in a large pot and cook for about 35 to 40 minutes.
Ask a question about this stepAdd the cumin and the cayenne pepper.
Ask a question about this stepTaste and salt.
Ask a question about this stepPUT 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)
Ask a question about this stepTO SERVE: Put a cup of tapioca chicken gruel in each bowl. ADD a large dollop of cilantro whipped cream. SPRINKLE with a little cilantro.
Ask a question about this stepI really love the texture of tapioca and have never had it in a savory dish. I'll definitely give this a try and my gluten-free husband will be thrilled!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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Thanks. I'm making this for sunday night dinner this week!