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This is for the discerning palate only. Don’t be put off by the coconut cream, because the end result doesn’t taste coconut-y. The cream just adds an incredible, velvety texture and an awesome hint of sweetness that you m-m-m your way through. None of my tasters figured out what was in it; they just had doubles!
1 pound (450 grams) chicken cutlets, cut into chunks
2–3 tablespoons Tuscanini Olive Oil
1 large onion, diced
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
1 8-ounce (225-gram) container mushrooms, sliced
salt, to taste
pepper, to taste
1/3 cup coconut cream
2 tablespoons Tuscanini Olive Oil
1 tablespoon paprika, preferably in oil
2 tablespoons silan, such as Heaven & Earth Date Syrup
1 teaspoon Glicks Soy Sauce
Mix the chicken chunks with the marinade ingredients and let marinate for at least an hour, up to six hours.
Heat the olive oil in a low, wide pot. Add onion and sauté for six minutes, or until golden. Add the garlic and sauté two more minutes. Add mushrooms and continue sautéing for about three minutes. Add salt and pepper.
Add the marinated chicken pieces to the pot and cook over medium heat for 10 minutes, stirring occasionally. After two minutes, cover the pot and continue cooking. Add the coconut cream and cook for two minutes until all is mixed together. Cover pot and let steep a few minutes before serving.
Food and Prop Styling by Chana Rivky Klein
Photography by Hudy Greenberger
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chicken and mushrooms