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Saffron Chicken With Pomegranate And Cashew Couscous The Chicken Mushroom Stew has a light, fresh taste from the celery, with an earthy undertone from the mushrooms. I used white button mushrooms, but you could play with the flavors by using different varieties such as cremini or portobello.

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Alright, don’t linger, let’s plan this saffron chicken mushroom stew menu with 11 elements which are definitely easy to find, and we have to process them at the very least through 3 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements of Saffron chicken mushroom stew:

1. You need 700 g chicken fillet
2. Need 350 g mushrooms
3. Need Canola oil
4. Make ready 1 large white onion
5. Need Half of teaspoon turmeric powder
6. Make ready for Salt
7. Get 1 teaspoon of black pepper powder
8. Need for Saffron water
9. Make ready 3 cm cinnamon stick
10. Take 2 - table spoons flour
11. Prepare Half - cup fesh lemon juice

The thighs of a chicken are my favourite cut. They're inexpensive and have way more flavour than the bland breast. I love the way they soak up the earthy flavours of the mushrooms in this dish. You might also like Michael Smith's Best Soups and Stews.

Saffron chicken mushroom stew process:

1. Cut chicken fillet to stewing meat size pieces. Finely chop the onions.Add some hot water to saffron in a cup and cover the cup. In a pot, heat the oil, saute onions until they get soft but not brown. Add turmeric and cinnamon stick and fry few seconds.Add chicken fillets and saute them until their color change and no more pink.Add water to cover the fillet. Bring it to boil. Lower flame, cover the pot. Let chicken fillet being cooked for about 30 minutes.
2. Meanwhile, chop the mushrooms and saute them with some butter in other pan. Sprinke the flour over mushrooms and saute more minutes to remove raw smell of flour.
3. After chicken fillet being cooked, add flour and mushrooms mixture alongside lemon juice and saffron and black pepper. Cover the pot and continue cooking for 15 minutes. Stew is ready. Serve it with steamed white rice.

Taste for seasoning and serve in warmed shallow soup bowls. While the chicken cooks prepare the saffron liquid. Ground the saffron with a pestle and mortar and dissolve them in the rose water. Transfer the stew to a serving bowl. Garnish it with the barberries and nuts on top, keeping a few nuts for just before serving.

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