Here is a chicken stew cooked in a mushroom and onion sauce with a sweetness of date honey and sesame.
I like to give the dish a nice browning in the oven at the end of cooking, which gives a beautiful color and an amazing caramel to the whole dish.
A delicious and relatively simple dish, perfect for Shabbat and holidays
Medium-sized saucepan with a non-stick coating (which can be placed in the oven)
Ingredients:
1 kilo of chickens (or parguit)
2 sliced onions
2 slices of mushrooms
2 crushed garlic cloves
1 teaspoon of turmeric
1 teaspoon of paprika
About 1 teaspoon of salt
About a quarter teaspoon of black pepper
2 tablespoons of sesame seeds
A quarter cup of silane (date honey)
Approximately 1-2 cups of boiling water
Preparation:
Add about 2 tablespoons of oil to a quarter cup of oil in a saucepan and heat over high heat. Place the chicken pieces in the pan in a single layer (or two if necessary), brown on one side, then turn and brown on the other side. Transfer the chicken to a plate.
Add the onions to the same pan in which we fried the chicken, add the rest of the oil and a little salt, reduce the heat to medium and fry the onions until softened but not yet golden, about 5-8 minutes.
Add the mushrooms, increase to medium-high heat and fry until the mushrooms shrink and brown, about 8 minutes.
Make room in the pan, add the garlic, fry for a few seconds and mix with the mushrooms and onions for a few more seconds.
Add the spices – turmeric, paprika, salt and black pepper. Mix for a few seconds.
Add the silane and mix. Add the chickens, mix, and add boiling water that will almost reach the level of the chickens.
Bring to a boil, reduce heat, cover, and cook for about 30 to 40 minutes, until the sauce reaches halfway up the chicken. (If there is too much liquid at the end of cooking, remove the lid, increase the heat, and cook until the sauce has reduced to the desired level.)
Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) on the grill setting. Place the casserole dish in the oven uncovered and roast for a few minutes, until the top of the stew is nicely browned. Be careful not to burn yourself; keep a close eye on it at all times. (This step should not be skipped.).
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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