Corn grits porridge with chicken, apples and dried apricots
3 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the carrot, peel it, and cut it into large sticks.
- Carrot: 2 pieces
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 2 heads
3
Wash and chop the dill and parsley.
- Dill: to taste
- Parsley: to taste
4
Wash the apples, peel them, remove the core, and slice them.
- Apple: 3 pieces
5
Wash the dried apricots, soak them, and cut into strips.
- Dried apricots: 100 g
6
Wash the meat, cut into portions of 30-40 grams, fry in melted butter, add onion, dried apricots, apples, carrots, cloves, cumin, allspice berries, and salt; fry for 5 minutes. Pour in a little water and simmer over medium heat for 5-7 minutes.
- Chicken breast fillet: 300 g
- Onion: 2 heads
- Dried apricots: 100 g
- Apple: 3 pieces
- Carrot: 2 pieces
- Cloves: to taste
- Caraway: to taste
- Black peppercorns: 10 pieces
- Salt: to taste
7
Then add the pre-washed corn grits, pour in 400 ml of water, and cook for 30-45 minutes until ready.
- Cornmeal (polenta): 300 g
8
Place the cooked porridge in a mound on a plate and arrange the meat around the edges.
- Chicken breast fillet: 300 g
9
Sprinkle with cinnamon and pepper.
- Ground black pepper: to taste
- Cinnamon: to taste
10
Serve at the table, sprinkled with dill and parsley.
- Dill: to taste
- Parsley: to taste
