This is my approximation to Kabul's Chicken Lawang. I adapted it from a recipe on the internet.

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Name: Chicken Lawang
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Afghan
Ingredients: 3 lbs skinless boneless chicken thighs and breasts; 1/2 cup olive oil; 2 large onions finely chopped; 3 large carrots peeled and cut into disks; 1/2 cup thinly sliced mushrooms; 1/2 cup tomato sauce; 4 cloves garlic finely chopped; 1 1/2 tsp. salt; 1/2 tsp. ground black pepper; 1 tbsp. ground turmeric; 1/2 tbsp. ground coriander; 1 -2 tsp ground cumin; 1 cup fresh cilantro roughly chopped; 1/4 - 1/2 cup sour cream

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INGREDIENTS

3 lbs skinless boneless chicken thighs and breasts
1/2 cup olive oil
2 large onions ; finely chopped
3 large carrots ; peeled and cut into disks
1/2 cup thinly sliced mushrooms
1/2 cup tomato sauce
4 cloves garlic ; finely chopped
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. ground turmeric
1/2 tbsp. ground coriander
1 -2 tsp ground cumin
1 cup fresh cilantro ; roughly chopped
1/4 - 1/2 cup sour cream

Servings

INSTRUCTIONS

Rinse chicken and pat dry with a dish towel or paper towel. Cut into 2 inch chunks.

Heat ? cup of the oil in a large, heavy-bottomed pot with a lid. Cook the onions over medium-high heat for 5 minutes. Add carrots and mushrooms and saute another 5 minutes. Add the salt, dried spices and garlic and continue to saute until garlic is golden (another 5 minutes or so). Add tomato sauce and stir to combine.

Add another couple Tbs of oil and then the chicken chunks. Stir the chicken to coat with the onions, turn heat to low, put on the lid and cook for 25-30 minutes. Stir regularly to keep the chicken from sticking to the bottom of the pan. Continue to cook on low until the sauce thickens and the chicken is tender and cooked through. If the pan goes dry during cooking add water, a tablespoon at a time, as needed.

Remove the pan from the heat and let it rest for 10 minutes to cool the dish slightly. Add the sour cream to taste and cilantro and stir thoroughly. Return to the heat and gently cook over low heat for 5 minutes. The sauce will be thick & creamy.

Serve with basmati rice such as challaw and nan or pita bread.

Note: if you plan to make this a day ahead, cook the chicken but refrain from the last step of the recipe, adding the sour cream and cilantro. When you are ready to serve, gently reheat the chicken to warm (but not hot), add the room-temperature sour cream and cilantro, and continue to cook for 5 minutes until heated through

NOTES

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Chicken Lawang

3 lbs skinless boneless chicken thighs and breasts
1/2 cup olive oil
2 large onions finely chopped
3 large carrots peeled and cut into disks
1/2 cup thinly sliced mushrooms
1/2 cup tomato sauce
4 cloves garlic finely chopped
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. ground turmeric
1/2 tbsp. ground coriander
1 -2 tsp ground cumin
1 cup fresh cilantro roughly chopped
1/4 - 1/2 cup sour cream

Rinse  chicken and pat dry with a dish towel or paper towel. Cut into 2 inch chunks.
Heat ? cup of the oil in a large, heavy-bottomed pot with a lid. Cook the onions over medium-high heat for 5 minutes. Add carrots and mushrooms and saute another 5 minutes. Add the salt, dried spices and garlic and continue to saute until garlic is golden (another 5 minutes or so). Add tomato sauce and stir to combine.
Add another couple Tbs of oil and then the chicken chunks. Stir the chicken to coat with the onions, turn heat to low, put on the lid and cook for 25-30 minutes. Stir regularly to keep the chicken from sticking to the bottom of the pan.  Continue to cook on low until the sauce thickens and the chicken is tender and cooked through. If the pan goes dry during cooking add water, a tablespoon at a time, as needed.
Remove the pan from the heat and let it rest for 10 minutes to cool the dish slightly. Add the sour cream to taste and cilantro and stir thoroughly. Return to the heat and gently cook over low heat for 5 minutes. The sauce will be thick & creamy.
Serve with basmati rice such as challaw and nan or pita bread.
Note: if you plan to make this a day ahead, cook the chicken but refrain from the last step of the recipe, adding the sour cream and cilantro. When you are ready to serve, gently reheat the chicken to warm (but not hot), add the room-temperature sour cream and cilantro, and continue to cook for 5 minutes until heated through

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: 4-6 Servings

Calories: 171
Calories from Fat: 67 (39%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 1143.8mg		39 %
Potassium 967.1mg		25 %
Total Carbohydrate 25.4g		7 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 19.3g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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