Cool Gruel (Tapioca And Chicken)

• 2 chicken breasts (minced)
• 5 cups chicken stock
• 1 large fennel bulb (med chop)
• 1/2 cup pearl tapioca
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper (ground)
• 1 cup heavy cream
• 1 large bunch cilantro
• salt and pepper to taste

1. Put the minced chicken, chicken stock, chopped fennel bulb and the tapioca in a large pot and cook for about 35 to 40 minutes.
2. Add the cumin and the cayenne pepper.
3. Taste and salt.
4. PUT the heavy cream and the cilantro in a blender and pulse until the cilantro is finely chopped and blended into the cream and the cream becomes a heavy whip(careful not to make cilantro butter)
5. TO SERVE: Put a cup of tapioca chicken gruel in each bowl. ADD a large dollop of cilantro whipped cream. SPRINKLE with a little cilantro.

chicken breasts, chicken stock, fennel, pearl tapioca, ground cumin, cayenne pepper, heavy cream, cilantro, salt

Taken from food52.com/recipes/3116-cool-gruel-tapioca-and-chicken (may not work)