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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Another use for leftover chicken. Recipe source: local newspaper Ingredients:
2 tablespoons olive oil |
1 cup leek, chopped (or use chopped onions) |
3 garlic cloves, chopped |
2 teaspoons cumin, ground |
1 teaspoon cumin seed |
1 lb turkey sausage, ground |
3 cups chicken, cooked and chopped |
2 (16 ounce) cans garbanzo beans, drained |
2/3 cup barley |
2 teaspoons pickled jalapeno peppers |
6 cups chicken broth |
4 -8 cups kale, chopped (optional) |
1/2 cup monterey jack cheese, shredded, optional garnish |
chopped green onion, optional garnish |
sour cream (optional) |
Directions:
1. In a large pot heat oil over medium heat. Stir in leeks and garlic and saute for 5 minutes.
2. Stir in cumin, cumin seed and sausage, cooking until sausage browns.
3. Stir in chicken, beans barley, jalapeno, broth and kale and bring to a boil. Simmer for 20 minutes or until barley is cooked.
4. Serve topped with cheese, green onions and sour cream if desired.
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