Ingredients
- 4 large potatoes
- 7 Chicken thighs
- 8 Carmini Mushrooms
- 1 Onion
- 5 Garlic Cloves
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 tablespoon Silan (date honey syrup) or honey
- 1 tablespoon teriyaki sauce
- 1 tablespoon of dried coriander
- Salt and black pepper
Let's do it!
Description
Boil 4 large potatoes until a bit softened.
Cut the potatoes into 1” thickness circles.
In a pan add 2 tablespoon oil, 2 diced onions, 2 cloves of chopped garlic until golden brown,
add turmeric, sliced mushrooms, cook for 10 minutes.
Add the potatoes and about half a cup of boiling water.
Scattered salt and ground black pepper add 1 tablespoon of dried coriander.
Low heat until the sauce thickens and the potatoes are really soft.
In a bowl, place the thighs with 3 crushed garlic cloves, turmeric, cumin, Silan, and teriyaki sauce, refrigerate for about half an hour, and then fry the thighs on a strip pan.
Place the potatoes, thighs, and spices to a pot or deep pan, Scatter a little fresh parsley and a little Silan, cook for 15 minutes.