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Chicken Cholent Recipe
This cholent is just so easy to make. When I make a cholent, I feel like it’s the best
meal to make — a whole meal in one pot. But it’s not just any meal — it’s packed with good flavors and it’s just so delicious. I really like the wheat of the cholent, too.
In the morning, everyone wakes up to the wonderful smell of the cholent that wafts through
the house — such a pleasure.
I couldn’t resist the cholent in the afternoon, so I ate a little:)
5 Servings
Ingredients:
4 separated thighs
Coarsely chopped turkey neck / 5-6 chicken necks (optional)
4 medium potatoes
2 large carrots
8 cloves garlic
Half a cup of white beans / red beans
Half a cup of wheat
4 eggs
100 g tomato paste (2 tablespoons)
Half a teaspoon of sugar
2 tablespoons of cilantro
Spices:
A heaped tablespoon of Moroccan sweet paprika
A heaped tablespoon of a. broth
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1. Start preparing a day in advance, put the beans and wheat in two separate bowls and cover with water and soak for 12 hours.
2. Heat a large pot with 4 – 5 tablespoons of oil, arrange the chicken and throat, cut the vegetables into medium cubes and sprinkle over the chicken, strain the beans and wheat from the water, sprinkle over the vegetables and add the garlic cloves.
3. Mix a cup of boiling water with the spices, puree and sugar, mix until everything dissolves and pour over the wheat and beans, add water in an amount that will cover everything and add the cilantro.
4. Preheat oven to 180 degrees.
5. Cook for 10 minutes covered, add the eggs, cover, transfer to the oven as it is for 45 minutes and lower the heat to 100 degrees for 10 hours.
