Saffron chicken mushroom stew

Name: Saffron chicken mushroom stew
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 700 g chicken fillet; 350 g mushrooms; Canola oil; 1 large white onion; Half teaspoon turmeric powder; Salt; 1 teaspoon black pepper powder; Saffron water; 3 cm cinnamon stick; 2 table spoons flour; Half cup fesh lemon juice

Mina Haghjoo @SpiceIsland2

United Arab Emirates

#newcookschallenge
This is easy stew with aroma and color of persian saffron. It is better to use chicken tight or chicken wings fillet. This stew will have less flavor if you use chicken breast fillet. You can use less lemon juice if you prefer less sour stew.

Mina Haghjoo @SpiceIsland2

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Ingredients

1 hour

6 servings

700 gchicken fillet
350 gmushrooms
Canola oil
1large white onion
Halfteaspoon turmeric powder
Salt
1 teaspoonblack pepper powder
Saffron water
3 cmcinnamon stick
2table spoons flour
Halfcup fesh lemon juice

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Steps

1 hour

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.