West African Rice Topping

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 16

Ingredients:

4 chicken breasts

1 s. butternut squash

1 sweet potatoe

1/2 lg. zucchini

1/2 cup(s) white wine

2 cube(s) chicken boullion

2 cube(s) beef boullion

2 tablespoon(s) morrocon chili spice

1/4 olive oil

5 dash(es) worstershire

1/8 cup(s) balsamic vinegar

2 14.5 oz can(s) tomatoes

3 tablespoon(s) cumin

1/2 teaspoon(s) celery seed

1 pinch(s) caraway seeds

1.5 tablespoon(s) cilantro

1 teaspoon(s) cinnamon

2 teaspoon(s) salt

2 tablespoon(s) garlic powder

1 tablespoon(s) sage

1 teaspoon(s) ground mustard

1/4-1/2 teaspoon(s) nutmeg

1 tablespoon(s) paprika

1 tablespoon(s) curry

1 tablespoon(s) ginger

1 teaspoon(s) tumeric

1/2 packet sazone seasoning

2 tablespoon(s) onion powder

16 ounce(s) water

Directions:

1. Put chicken in dutch oven with water and oil and cook until done. Premix Cumin through onion powder (Keep one of each kind of Boullion cube seperate and 1/2 of Morrocon spice.) Then add wine, 1 chicken cube and 1 beef cube, wet ingredients and left over Morrocon spice. When chicken is shreddable add the squash, zucchini, and potato. then put water and spices on top of every thing and mix. Let cook in dutch oven until sweet potato is fork- penetrable.
2. ( I used frozen squash and zucchini so they softened faster than potato; if you use fresh I'm not sure how long it will take)
3. Serve on Jasmine rice.

By RecipeOfHealth.com