If there’s one type of dish I especially love, it’s a one-pot meal, the kind that includes both a protein, such as chicken or fish, and a side dish. This pot is exactly that. It was born out of a “let’s use what’s in the fridge” moment, and the result is a winner. Beyond being quick and easy to prepare, its greatest advantage is that the flavors of the chicken and sauce are absorbed by the noodles, making them tender and silky.
Note that the amount of sauce here is relatively generous compared to the quantity of noodles. That’s partly because the sauce is particularly delicious, but also because it keeps the noodles from drying out and sticking together. The dish reheats beautifully even two or three days later, with both the chicken and noodles remaining soft and flavorful.
Chicken in Silan-onion sauce with noodles
Ingredients
- 4 tablespoons oil
- 5 chicken thighs (or any preferred chicken cut)
- 2 onions, peeled
- 4 tablespoons Silan (date syrup)
- 2 tablespoons sweet chili sauce
- 2 tablespoons onion soup mix
- 1 level teaspoon salt
- 1/2 package wide noodles
- 1 liter water
Directions
- In a sauté pan or wide pot, sear the chicken skin-side down until golden brown.
- Slice the onions into strips and add them to the pot. Cook until the onions begin to turn golden.
- Add the silan, sweet chili sauce, onion soup mix and salt, stirring gently to combine.
- Add the water and simmer for 1 hour.
- Add the noodles, cover and cook for 10 minutes, or until the noodles are tender.
Variations and substitutions
- Instead of wide noodles, use thin soup noodles, any type of pasta, bulgur, rice or quinoa.
- Instead of Silan, use maple syrup, honey or dark brown sugar. If using one of these alternatives, reduce the amount to 3 tablespoons.
- For a vegan version, replace the chicken with large cubes of tofu.
- To add vegetables, stir in 1/2 bag frozen peas, green beans or diced zucchini when adding the onions to the pot.