Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 large onions, diced
- 4 cloves garlic, minced
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup pitted dates, chopped
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Large Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat olive oil in a large Dutch oven over medium heat. Add onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Add chicken and cook until lightly browned, about 3 minutes per side.
3. Add paprika, cumin, coriander, garlic powder, onion powder, oregano, and thyme and cook, stirring, until fragrant, about 1 minute.
4. Add tomato paste and cook, stirring, until lightly browned, about 1 minute.
5. Add diced tomatoes, chickpeas, chicken broth, dates, honey, apple cider vinegar, and bay leaves and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is cooked through and sauce is thickened, about 30 minutes.
6. Season with salt and pepper, to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: Medium heat
Serving Size: 6
Nutritional Information:
Calories: 410
Fat: 14g
Carbohydrates: 37g
Protein: 33g
Substitutions for Ingredients
- Olive oil: Canola oil or vegetable oil
- Onions: Shallots or leeks
- Paprika: Smoked paprika
- Cumin: Curry powder
- Coriander: Ground cardamom
- Garlic powder: Fresh garlic
- Onion powder: Fresh onion
- Oregano: Marjoram
- Thyme: Rosemary
- Tomato paste: Sun-dried tomatoes
- Diced tomatoes: Crushed tomatoes
- Chickpeas: Cannellini beans
- Dates: Raisins
- Honey: Maple syrup
- Apple cider vinegar: White wine vinegar
Variations:
- Add other vegetables such as carrots, potatoes, and bell peppers
- Use other types of beans such as black beans or kidney beans
- Use other types of meat such as beef or lamb
Tips and Tricks:
- For a richer flavor, add a splash of red wine when adding the tomato paste.
- For a thicker sauce, add a few tablespoons of tomato paste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve with a side of steamed vegetables or a green salad.
Garnishes:
Fresh parsley, chopped
Pairings:
Serve with a glass of red wine or a light beer.
Suggested Side Dishes:
Steamed vegetables, green salad, roasted potatoes, couscous, or quinoa.
Troubleshooting Advice:
If the sauce is too thin, add a few tablespoons of tomato paste to thicken it.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Chicken Cholent is a traditional Jewish dish that is typically served on the Sabbath. It is slow-cooked overnight and is usually served with a side of steamed vegetables or a green salad.
Flavor Profiles:
This dish has a savory and slightly sweet flavor from the combination of spices, tomato paste, dates, and honey.
Serving Suggestions:
Serve with a side of steamed vegetables or a green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Jewish/Ashkenazi
Taste: Savory, Meaty, Rich, Hearty, Comforting