Light Chicken Cholent
A lighter, aromatic version of the traditional slow-cooked stew, featuring tender chicken, hearty beans, and golden potatoes.
Ingredients
- •4 chicken thighs, bone-in and skinless
- •1 cup dried chickpeas, soaked overnight
- •1 cup dried white beans, soaked overnight
- •3 medium Yukon Gold potatoes, peeled and quartered
- •1 large onion, diced
- •3 cloves garlic, minced
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •4 cups chicken broth
- •2 tablespoons olive oil
- •Salt and black pepper to taste
- •1 tablespoon honey
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat and sauté the onion until translucent.
- 2
Add the garlic, paprika, cumin, and turmeric, stirring for one minute until fragrant.
- 3
Place the chicken thighs into the pot and brown them lightly on both sides.
- 4
Add the soaked chickpeas, white beans, and potatoes to the pot.
- 5
Pour in the chicken broth and honey, ensuring the liquid covers the ingredients; add water if necessary.
- 6
Bring the mixture to a gentle boil, then cover tightly with a lid.
- 7
Reduce heat to the lowest setting and simmer for at least 8 hours, or transfer to a slow cooker on the low setting for 8-10 hours until the beans are tender and the sauce has thickened.
- 8
Season with salt and pepper to taste before serving.
💡 Chef tips
- For a deeper color and richer flavor, sear the chicken well before adding the liquid.
- If using a slow cooker, ensure the lid is sealed tightly to prevent the liquid from evaporating too quickly.
- Leftovers store beautifully in the refrigerator for up to 3 days and often taste even better the next day.
✅ How it should turn out
The finished dish should have a rich, golden-brown broth with melt-in-your-mouth chicken and perfectly tender beans that have absorbed all the savory spices.