A great one-pot, slow cooked meal for the weekend. Just imagine the amazing smells, and the taste after it’s been cooking overnight. Don’t leave the wheat out, it’s the best part.
The meat is fall apart tender, just pile everything onto a plate and savor every bite.
Makes 5 servings
1 kg chicken wings
500 grams stew meat cut into medium sized chunks
1/2 cup pre-soaked beans
3/4 cup wheat that has soaked in water and drained
1 large onion
5 medium potatoes
3 cups water
1 sweet potato
2 Tbsp honey
1 Tbsp ketchup
1 Tbsp tomato paste
1 heaped Tbsp paprika
1 heaped Tbsp chicken bouillon
Ground black pepper
1. First make sure you have a large enough pot before you begin. Cut the vegetables into medium sized pieces, cut the sweet potato into large chunks, place the vegetables on the bottom of the pot as the first layer
2. Place the chicken and the meat on top as the second layer, followed by the wheat and the beans, as the third layer.
3. Mix one cup of boiling water with the tomato paste, ketchup, honey, and spices, and pour evenly over everything. Add the remaining water, which should cover everything.
*4. Cook on the stove, partially covered, for around 30 minutes and then add the eggs. Place in the oven on 100°C, covered, overnight.
Good to know…
You can leave out the chicken and increase the amount of meat to one kilo. The sweet potato doesn’t fall apart, the trick is to cut it into large chunks and be careful when you dish it out of the pot. You can leave the wheat out and add 3 Tbsp of barley instead. No need to presoak. Soaking means placing the wheat and beans in bowls, covered with water and to leave them overnight.
Didn’t soak overnight and still want to make cholent?
Cook the wheat in boiling water for 15 minutes and leave covered for another hour. Cook the beans for 5 minutes in boiling water and leave covered for another hour.
You can substitute the honey for the same amount of maple syrup of agave nectar.