Chicken fillets with mushrooms and spices

Ingredients

• 500 g of chicken pieces (thighs)
• 3-4 onions (approximately 300-400g)
• 500 g of mushrooms (button, chanterelle, porcini, or other varieties)
• 3-4 tomatoes (approximately 300g)
• 3-4 tablespoons of vegetable oil paint
• A few leaves of basil (fresh or dried)
• A small bunch of taro
• A pinch of thyme
• a pinch of cumin
• a few sprigs of parsley
• 1-2 cardamom pods (fresh or ground)
• 3-4 cloves of garlic
• 200-300 ml of water
• one tablespoon of flour
• a pinch of salt
• a teaspoon of red pepper

In the very hot vegetable oil paint, we add the onion, sliced.

We do this by constantly stirring until the oil paint is thoroughly mixed and evenly distributed (without causing it to darken).

Then, the chicken pieces (with the larger ones cut into strips) are added and cooked over low heat until they are nicely browned.

We add the cleaned, washed, and chopped mushrooms, and cook them for about 10 minutes.

Next, we add the red pepper.

Next, everything is added to the hot water.

The chopped tomatoes and salt are added.

The preparation takes 30 to 35 minutes to cook.

About halfway through the cooking process, the flour, which has been previously mixed with a small amount of cold water to create a smooth dough, is added.

About 5 to 10 minutes before removing the vegetables from the heat, the herbs (except for the parsley) are chopped and added.

The parsley is added after the vegetables have been removed from the heat.

Enjoy your meal!