1 pound skinless, boneless chicken breast halves
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
2 tablespoons barley malt
1 teaspoon salt
2 tablespoons chicken bouillon granules
1 tablespoon olive oil
1 tablespoon white wine
1 1/2 teaspoons chicken bouillon granules
1 teaspoon dry mustard
1/2 teaspoon dried minced onion
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/2 cup chopped fresh oregano
Place chicken in a large pot of salted boiling water to prevent sticking. Cook over medium heat until no longer pink. Drain and place in a blender or food processor. Process until well coated. Transfer to a large bowl.
Add turmeric, ginger, cinnamon, crushed red pepper flakes, barley malt, salt, chicken bouillon, olive oil, white wine, chicken bouillon granules, mustard, onion and celery. Stir well. Cover and simmer 15 minutes, stirring occasionally. Remove from heat and stir in celery and parsley. Reduce heat to medium-low and stir in oregano. Bring to a low boil, then reduce heat to medium. Simmer 5 to 10 minutes, stirring occasionally. Remove from heat. Let cool, cover and refrigerate for several hours.