Berbere and Dill

  

Two taste treats in one!

I had simmered the thigh, leg, and wing bones from the turkey in the Crockpot overnight, which produced another two quarts of rich broth and a good pile of meat. 

I sautéed some onion, mushrooms, and yellow peppers together, added some broth, and then a slurry of milk and flour to thicken it.  Added the chicken and served it over mini penne, with a big side of spinach. 

Sounds pretty easy – and it really was.  I added my usual retinue of seasonings, but find that a shake or two of poultry seasoning really deepens the flavor of a chicken dish.  Actually I put it into a lot of things like soups of all kinds. Go easy with it, though, until you get the hang of it. 

I sprinkled some Berbere on one side, and some dill on the other.  The change-up halfway through was a delight. 

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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15 Responses to Berbere and Dill

  1. taphian says:

    yummy, Judi, virtual hugs, Mitza

  2. gypsy97 says:

    I have yet to try berbere and wonder if it might be a little too spicy for me. Does it have a garlicky taste? I have gotten used to turmeric though, and sprinkle a good amount in my scrambled eggs.

    • judilyn says:

      No garlic! I hate garlic! Well, actually garlic hates me, so you will find very little of it in my cooking. I use an Italian seasoning herb mixture that has some garlic in it, and the Montreal Steak Seasoning has some, too, but I am very careful with those items, so as not to overdo it.

  3. How can it not be delicious? 🙂

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