Soor with Butter and Parmesan Served with Chicken and Tomato Sauce

Soor

2 Tbs. olive oil
1 med. onion; finely chopped
3 cloves garlic; minced
2 chicken cubes
6 cups chicken stock
1 1/2 cups soor (white or yellow cornmeal)
4 Tbs. butter
Pepper
1/2 cup Parmesan; grated (This should be fresh and not the stuff from the can.)


1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onions and garlic and cook for 5 minutes, or until soft.
3. Add the chicken cubes and the stock; bring to a boil.
4. Gradually sprinkle the soor over in a very slow, thin stream, whisking constantly in the same
direction until no lumps remain.
5. Reduce the heat to very low and stir with a wooden spoon every 2 minutes for 25 to 30
minutes, or until the mixture pulls away from the sides of the pan and it has softened.
6. Stir in the butter, pepper, and Parmesan and remove from heat.


Chicken and Tomato Sauce

2 Tbs. olive oil
1 onion; chopped
1 whole chicken breast; cut into large chunks
4 small tomatoes; chopped (pieces should not be too small.)
1 chili; whole
salt and pepper
2 cloves garlic; minced
fresh basil
1 tsp. lemon juice

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onions and garlic and cook for 5 minutes, or until soft.
3. Add the tomatoes and cover.
4. Cook the tomatoes until they are very soft. Smoosh the tomatoes with a spoon.
5. Add the chicken and the chili; simmer on low for 5 minutes or until the chicken is no longer
pink.
6. Add the lemon juice, basil, and the salt and pepper. Cook for 1 minute and then remove from
the heat.