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Print Recipe

Chicken Thighs in Soy & Date Syrup

Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Lunch, Main Course
Servings: 4

Ingredients

  • 4 chicken legs Vata - Pitta ++ Kapha +
  • 4 chicken thighs Vata - Pitta ++ Kapha +
  • 5 Tbs. sesame oil Vata - - Pitta ++ Kapha 0
  • 1 large onion thickly sliced (Vata - - Pitta + Kapha -)
  • 5 cloves garlic cut to large pieces (Vata - - Pitta ++ Kapha 0)
  • 3 carrots peeled (Vata - Pitta 0 Kapha - -)
  • 2 sweet potatoes peeled and sliced (Vata - - Pitta - Kapha +)
  • 1 cup red wine Cabernet Sauvignon - optional (Vata + Pitta ++ Kapha - -)
  • 1/4 cup soy sauce Shoyu (Vata - - Pitta 0 Kapha - -)
  • 1/4 cup date syrup Vata - Pitta - - Kapha ++
  • 2 cups water Vata 0 Pitta - Kapha +
  • 1/4 tsp. black pepper Vata - Pitta + Kapha - -
  • 1/2 tsp. caraway ground (Vata - Pitta + Kapha -)
  • 1/2 tsp. fennel seeds ground (Vata - - Pitta - Kapha -)
  • 1/4 tsp. cinnamon ground (Vata - Pitta + Kapha - -)
  • 1/2 tsp. dried ginger ground (Vata - - Pitta ++ Kapha -)

Instructions

  • Pat the chicken parts dry.
  • In a wide and deep frying pan, heat the oil and fry the onion for 3-5 minutes.
  • Add the carrots and the garlic and continue frying for 3 more minutes.
  • Place the fried vegetables in a bowl and set aside.
  • Put the frying pan back on the flame.
  • Sear the chicken from all sides until it’s sealed and changes color, about 5-7 minutes.
  • Add the carrot and onion mixture to the chicken, pour the wine and bring to boil.
  • Add the soy sauce, date syrup, 2 cups of water and all the spices.
  • Mix, bring to boil, lower the flame and cook covered for 1.5 hours.
  • After an hour and a half, add the sweet potato slices and keep cooking for about 20 minutes, until the sweet potato is soft.