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Shurbah Baydah | شوربة عدنية بيضاء - Partnership with Hexa

Updated: May 22


I told myself that I would share a recipe for every single day of Ramadan 2022. Guess I was too tied up with the Ukraine-Russia project that I somehow forgot about it. I promise I will do it 2023. Alarm set, so no more excuses. Anyway, to celebrate Eid ul-Fitr, I present to you this simple hearty Yemeni recipe.


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I have fallen in love with Middle Eastern and Indian cuisine many years ago when I was exploring my palate. I don't know. There's something about their dishes that is comforting and hearty. Perhaps their dishes are warmed with earthy aromatic spices. Or because, they are simply yummilicious.


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As usual, I was doing my googling for oats recipe and this dish kept popping up on my search engine. Maybe it is a sign that I should give it a try, And I am so glad I did, or else, I wouldn't have discovered a new spice blend and a different way to cook oats. In closing, I wish everyone Eid Mubarak.


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Ingredients:

(Serve 4)

  • Chicken:

  • Chicken Thigh Diced Boneless Skinless, 3 Chicken Thigh About 500g

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Hawaij Homemade, 1 TBSP

  • Stew:

  • Chicken Stock Homemade, 1 L

  • Barley, 20g

  • Amaranth, 10g

  • Millet, 15g

  • High Quality Olive Oil, 2 TBSP

  • Shallots Thinly Sliced, 5 or Red Onion Thinly Sliced, 1

  • Garlic Finely Minced, 3 Cloves

  • Hexa Breakfast Oat Mix, 80g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.

  • Hawaij Homemade, 1 TBSP

  • Parsley Finely Chopped, For Garnish

  • High Quality Extra Virgin Olive Oil, For Drizzling

Equipment:

  • Sauce Pot

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "How To Make Chicken Stock" page for the recipe.

  2. Please visit my "How To Make Hawaij" page for the recipe.

  3. Prepare the Chicken

  4. In a large bowl, mix chicken with marinade ingredients.

  5. Coat evenly, cover, and marinate in the fridge for at least 2 hours.

  6. Cook the Grains

  7. In a pot over medium heat, add vegetable stock, barley, amaranth, and millet.

  8. Simmer until barley is al dente (easily broken apart).

  9. Sear the Chicken

  10. In a skillet over medium heat, heat olive oil.

  11. Add marinated chicken and sear until lightly browned on both sides.

  12. Remove and set aside.

  13. Sauté Aromatics

  14. In the same skillet, add shallots and sauté until translucent.

  15. Add garlic and cook until aromatic.

  16. Deglaze with a ladle of vegetable stock.

  17. Combine and Simmer

  18. Add contents of skillet to the pot with grains.

  19. Stir in the seared chicken and its juices.

  20. Add Hexa Breakfast Oat Mix and mix well.

  21. Season with salt, white pepper, and hawaij spice.

  22. Stir to combine, then remove from heat.

  23. To Serve

  24. Ladle into bowls.

  25. Garnish with parsley and drizzle with extra virgin olive oil.

  26. Serve immediately.


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Hexa Breakfast Oat Mix...


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I wouldn't have done it without Hexa.


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The chicken just melts away in my mouth...

Recipe Video:




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