Chicken Thighs in Soy & Date Syrup
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.
