date: 2020-09-24T19:19:50.954Z 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: George Reese ratingvalue: 4.3 reviewcount: 46408 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: 101 calories recipecuisine: American preptime: "PT30M" cooktime: "PT42M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, saffron chicken mushroom stew. One of my favorites. This time, I'm gonna make it a little bit tasty. 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 recent trending foods on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They're fine and they look wonderful. Saffron chicken mushroom stew is something which I have loved my entire life. To begin with this recipe, we must first prepare a few ingredients. You can cook saffron chicken mushroom stew using 11 ingredients and 3 steps. Here is how you can achieve that. ##### The ingredients needed to make Saffron chicken mushroom stew: 1. Make ready 700 g chicken fillet 1. Get 350 g mushrooms 1. Prepare Canola oil 1. Make ready 1 large white onion 1. Make ready Half teaspoon turmeric powder 1. Get Salt 1. Take 1 teaspoon black pepper powder 1. Prepare Saffron water 1. Get 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 this up for this special food saffron chicken mushroom stew recipe. Thanks so much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!