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Best Advice to Preparing 5-Star Saffron chicken mushroom stew

Hoping to dine Saffron chicken mushroom stew a top restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with helpful ways on producing a Saffron chicken mushroom stew like a famous chef made.

Saffron chicken mushroom stew

We hope you got insight from reading it, now let's go back to saffron chicken mushroom stew recipe. You can cook saffron chicken mushroom stew using 11 ingredients and 3 steps. Here is how you cook it.

To cook an unforgettable Saffron chicken mushroom stew, here are the materials needed:

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

After preparing the materials, next you are ready to make your 5-star Saffron chicken mushroom stew by following the instructions below:

  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..

And not just because there is little effort put into cooking it, but because. 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.

Recipe : Saffron chicken mushroom stew

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step by step to make Saffron chicken mushroom stew

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