Halal Braised Chicken Dinner Recipe

About this recipe

A comforting and flavorful dinner featuring tender halal chicken thighs braised with red potatoes, mushrooms, and a creamy mustard sauce. Perfect for a satisfying evening meal.

Ingredients

• 25 g Parsley
• 100 g Milky Mist Cooking Unsalted Butter
• 125 g White Shimeji Mushroom (Anabe)
• 200 g Delichic Chicken Broth
• 100 g Garlic - Single Clove
• 1 kg Red Potato (Laal Batata)
• 100 g Sambar Onion Peeled
• 250 ml Olive Oil
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. Heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
2. 2. Brown 6 halal chicken thighs on both sides, about 3-4 minutes per side. Remove and set aside.
3. 3. In a slow cooker, combine 4 sliced mushrooms, 1/4 cup Dijon mustard, 1/4 cup chicken broth, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. 4. Add 6 quartered red potatoes and 1 sliced onion to the slow cooker, stirring to coat them evenly with the sauce.
5. 5. Place the browned chicken thighs on top of the potato mixture in the slow cooker.
6. 6. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the chicken is tender and the potatoes are cooked through.
7. 7. Sprinkle with fresh parsley before serving. Serve hot and enjoy!