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.