Ingredients
Check off ingredients as you go
Serves 6-8
- 1.8-2 kg (4-4.4 lb) chicken thighs, boneless (pargiyot) or bone-in
- 4 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 kg (2.2 lb) gnocchi (mini or regular)
- 1 tsp turmeric
- 1 Tbsp sweet paprika (or smoked, for a bolder flavor)
- 1 pinch ground cinnamon
- 1 Tbsp silan (date syrup)
- 1 Tbsp tomato paste
- Salt, black pepper
- 5-6 Tbsp olive oil
- 1 liter (4 cups) hot water (approximately, just enough to cover)
In a large Dutch oven, heat 3 Tbsp of the oil. Add the onions and cook gently for 15-20 minutes, until golden and caramelized (cover the pot at the start so they sweat properly).
Add the garlic, stir, then lay in the chicken thighs. Sear for 2-3 minutes on each side to brown them. Stir in the turmeric, paprika and cinnamon. Coat the meat, then pour in the silan and tomato paste. Mix well and add just enough hot water to cover. Season with salt and pepper. Cover and simmer over low heat for 40 minutes.
Meanwhile, cook the gnocchi separately in a large pot of salted boiling water (they float when they’re ready, 2-3 minutes). Drain and set aside.
Add the cooked gnocchi to the pot and stir gently. Pour everything into a large baking dish. Bake for 15 minutes at 170°C (340°F).
Serve hot, with green beans on the side if you’d like to add a vegetable.