Tumeric Braised Chicken – Lawang


When my husband and I started dating, he took me to an Afghani restaurant, where I experienced a culinary delight. I ordered the lamb stew, called Mater Challaw, but my husband always got the chicken Lawang (pictured above). We would share the kadu, a pumpkin dish topped with yogurt and meat sauce.

Going to dinner at this restaurant was something we did on dates, or with friends, to celebrate or just to enjoy good food. I never thought I could copy one of their dishes until my husband found the slow-cooker recipe for Lawang, written by Humaria over at Afghan Culture Unveiled. (For the full recipe, click here.)

Normally, Afghani cuisine takes time, but Humaria found a way to make it easy on those of us who don’t have time. You probably have most of the ingredients in your own pantry, but you may not have tumeric or coriander; never fear, you can find those in the spice aisle of your local grocery store.

Basically, you saute the onions and spices together on the stove, then you spoon the mixture onto the uncooked chicken you’ve put in your crock pot. You cook it for about four hours, then spoon in the room-temperature yogurt. Serve with rice.

I made this last weekend for my mother-in-law. She loved it!



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