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Chicken Stew with Mushrooms, Potatoes and Sweet Potato

Chicken Stew with Mushrooms, Potatoes and Sweet Potato

A cozy homemade chicken stew, slow-cooked with vegetables and spices in a rich, thick sauce.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Main Dishes
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

Stew
  • 4 chicken leg quarters (or any other chicken parts you like)
  • 1 sweet potato, peeled and cubed
  • 1–2 potatoes, peeled and cubed
  • 1 large onion, sliced into strips
  • 3 cloves garlic, sliced
  • 1 package mushrooms CHECK – how many grams in the mushroom package?
  • ¼ cup (60 ml) olive oil
Liquid and seasoning
  • 1½ cups (360 ml) hot water
  • 1 teaspoon chicken bouillon powder
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon ras el hanout (North African spice blend)
  • ½ teaspoon thyme
  • 1 cinnamon stick
  • Salt and black pepper, to taste
  • 1 tablespoon honey, for drizzling during cooking

Method
 

  1. Stir all the spices into the hot water and set aside.
  2. Heat the olive oil in a wide pot. Add the chicken pieces, brown them on all sides, and transfer to a plate.
  3. In the same pot, sauté the onion until it softens a little. Add the garlic and cook for 1 more minute.
  4. Add the sweet potato and potatoes and stir lightly. Then add the mushrooms.
  5. Arrange the chicken pieces back in the pot and pour in the spiced liquid.
  6. Cover the pot, lower the heat, and cook on low heat for 2 hours. Drizzle in the tablespoon of honey during cooking.
  7. Toward the end, remove the lid, raise the heat a little, and let the liquid reduce until the sauce is rich and thick.

Notes

Tips
  • Brown the chicken well in step 2. The browned bits in the pot add a lot of flavor to the sauce.
  • Use a wide pot so the chicken sits in one layer.
  • Taste the sauce after it reduces and adjust the salt.
Substitutions
  • Chicken leg quarters → bone-in thighs or drumsticks, or any parts you like.
  • Chicken bouillon powder → a bouillon cube, or swap the water for chicken stock and adjust the salt.
  • Ras el hanout → a pinch each of cumin, coriander, and ginger, if you can't find it.