date: 2020-11-28T21:27:06.199Z image: https://img-global.cpcdn.com/recipes/1fe7469d5e5bb197/751x532cq70/saffron-chicken-mushroom-stew-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/1fe7469d5e5bb197/751x532cq70/saffron-chicken-mushroom-stew-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/1fe7469d5e5bb197/751x532cq70/saffron-chicken-mushroom-stew-recipe-main-photo.jpg author: Ruth Flores ratingvalue: 4 reviewcount: 6668 recipeingredient: - "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" recipeinstructions: - "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." - "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." - "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." categories: - Recipe tags: - saffron - chicken - mushroom katakunci: saffron chicken mushroom nutrition: 181 calories recipecuisine: American preptime: "PT11M" cooktime: "PT60M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, saffron chicken mushroom stew. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious. The Chicken Mushroom Stew has a light, fresh taste from the celery, with an earthy undertone from the mushrooms. I used white button mushrooms, but you could play with the flavors by using different varieties such as cremini or portobello. A nice crusty bread to mop up the liquid makes. Saffron Chicken With Pomegranate And Cashew Couscous Saffron chicken mushroom stew is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. Saffron chicken mushroom stew is something which I have loved my entire life. They're fine and they look wonderful. To begin with this particular recipe, we must prepare a few components. You can have saffron chicken mushroom stew using 11 ingredients and 3 steps. Here is how you cook it. ##### The ingredients needed to make Saffron chicken mushroom stew: 1. Take 700 g chicken fillet 1. Prepare 350 g mushrooms 1. Make ready Canola oil 1. Take 1 large white onion 1. Make ready Half teaspoon turmeric powder 1. Make ready Salt 1. Get 1 teaspoon black pepper powder 1. Make ready Saffron water 1. Make ready 3 cm cinnamon stick 1. Prepare 2 table spoons flour 1. Get Half cup fesh lemon juice Saffron milkcaps, a crunchy, tasty mushroom that have been enjoyed for millenia. Supposedly milkcaps were one of the first In modern-day, the saffron milkcap is pretty much the national mushroom of Spain, where it's known as the "rovellon", or in other regions as the "niscalo". Here, Azita Mehran of Turmeric & Saffron shows us her version of khoresh-e fesenjoon, a complex, spiced chicken stew swirled with pomegranate syrup and roasted walnuts. Biting into a tender piece of well-cooked, sweet-and-sour chicken covered in a tangy sauce of pomegranate and finely ground. ##### Steps to make Saffron chicken mushroom stew: 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. 1. 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. 1. 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. Here, Azita Mehran of Turmeric & Saffron shows us her version of khoresh-e fesenjoon, a complex, spiced chicken stew swirled with pomegranate syrup and roasted walnuts. Biting into a tender piece of well-cooked, sweet-and-sour chicken covered in a tangy sauce of pomegranate and finely ground. This healthy crockpot Mexican chicken stew is inspired by tortilla soup. This healthy crockpot Mexican chicken stew is inspired by tortilla soup. Chicken goes very well with Chinese mushrooms. So that's going to wrap it up with this special food saffron chicken mushroom stew recipe. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!