Mushroom Chicken
Mushroom Chicken
I had my sister over for Iftar today. She loves mushrooms, so I decided to make her this mushroom chicken dish. The western version of this mushroom chicken uses heavy cream and cheese, for my version I used my homemade yogurt instead which also made this recipe a little healthier. Afghans rarely use heavy cream or cheese in their dishes as these two ingredients are uncommon in Afghan recipes. My sister enjoyed the dish and we had a great Iftar.
The Recipe
PREPARATION 15 minutes
COOK TIME 15 minutes
SERVES 4-5
Ingredients
4 pieces of chicken thigh and 4 pieces of chicken leg
1 small size onion, diced finely
4 garlic cloves
½ lb. mushrooms, sliced thickly
½ cup broccoli
6 mini potatoes
1 cup chicken broth
1 Tbsp cilantro,chopped
½ mayonnaise
1 tsp salt
½ tsp paprika
½ tsp black pepper
1 tsp salt or to taste
2 Tbsp lemon juice
4 Tbsp cooking oil
Preparation
1. Season chicken pieces with ½ teaspoon of salt, ½ teaspoon black pepper, ½ teaspoon of paprika, 1 tablespoon of olive oil, and ½ tablespoon of mayonnaise. Marinate for 30 minutes.
2. Place a pan over medium heat and add 2 tablespoons of oil. Add the mushrooms and cook for about five minutes until soft.
2. Stir in the onions and cook for another 3 minutes.
3. Add cilantro, whole garlic clove, and ¼ teaspoon of salt, mix everything together. Transfer these onto a plate.
4. Add 1 tablespoon of oil and cook the broccoli and potatoes. Cook for 3 minutes and transfer onto a plate.
5. Clean the pan with a paper towel. Add 2 tablespoons of oil and add the chicken pieces and sear for 3-4 minutes per side or until golden and cooked through. Transfer the chicken onto a plate.
6. In the same pan, add 1 cup chicken broth, ⅓ cup yogurt, 2 tablespoons of Lemon juice, ¼ teaspoon of salt and simmer for 5 minutes over medium heat.
7. Return the chicken in the pan, top with the mushrooms, potatoes, and broccoli.
8. Preheat oven to 350 degrees and cook for 30 minutes.
9. Enjoy!