Breakfast · Ethiopian · 10 min
Genfo with Spiced Browned Butter and Honey
- Calories
- 509
- Protein
- 28g
- Carbs
- 85g
- Fat
- 4g
Ingredients
- 100 g barley flour
- 1.25 cup water
- 0.25 tsp salt
- 85 g boneless skinless chicken breast
- 1 tsp olive oil
- 1 pinch black pepper
- 0.5 tsp berbere seasoning
- 0.5 tsp honey
Method
- 01In a heavy-bottomed pot, bring 300 ml of water mixed with 1/4 tsp salt to a rolling boil over high heat.
- 02Gradually whisk in the barley flour in a steady stream, stirring constantly with a wooden spoon to prevent lumps.
- 03Reduce heat to medium-low and cook, vigorously stirring and beating the porridge against the sides of the pot until it forms a very stiff, smooth, elastic mound (about 8-10 minutes).
- 04While the porridge simmers, heat the extra-virgin olive oil in a skillet over medium heat.
- 05Add the finely diced chicken breast, berbere, and black pepper; cook until the chicken is golden brown, opaque throughout, and reaches an internal temperature of 165°F (74°C), about 5-6 minutes.
- 06Scoop the hot barley porridge into a mound on a plate, using a wet wooden spoon to press a deep crater in the center.
- 07Spoon the cooked chicken and spiced oil into the crater, drizzle the honey over the top, and serve piping hot.
Cook it with the whole plan around it
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