1 pound boneless, skinless chicken breast halves
1 large onion, chopped
2 tablespoons lemon juice
4 tablespoons canola oil
4 pounds beef broth
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon sesame seeds
1 teaspoon minced fresh ginger root
3 cloves garlic, minced
2 teaspoons minced fresh rosemary
1 teaspoon crushed red pepper
1 teaspoon salt
1 1/2 pounds Italian sausage, coarsely chopped
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a separate large baking dish. Layer with onion and lemon juice. Heat oil in large skillet over medium heat.
Arrange chicken in a single layer on top of onion juice, then tomato paste and Worcestershire sauce. Pour broth over chicken; cover and simmer out over medium/high heat for 2 hours.
Stir cooked chicken into broth mixture. Simmer, covered, 45 minutes. Reduce heat to low; stir in paprika, sesame seeds, ginger and garlic. Simmer, covered, 5 minutes. Stir in rosemary, crushed red pepper, and salt. Stir in sausage and oil. Cover chicken; refrigerate 15 minutes before serving.