Where to buy 
Ingredients for 6 servings:
- 1 bag (20 grams) dried wild mushrooms
- 8 shallots cut into quarters (or 3 red onions)
- 1/4 cup olive oil
- 6-8 chicken thighs, skinned
- 5 garlic cloves, chopped
- 2-3 carrots, coarsely chopped
- 3 celery stalks with leaves, coarsely chopped
- 2 sweet potatoes (yams) cut into quarters
- 1-2 beets cut into eighths
- 1 parsley root, coarsely chopped
- 1 cup cooked green lentils
- 1 cup cooked chickpeas (garbanzo beans) (may be from a can or frozen)
- 1 package chestnuts
- 1 tsp grated ginger root
- 1/4 bunch of coriander (cilantro) or parsley, chopped
- 2 tbsp date honey
- 1 tbsp baharat
- Salt, black pepper
Method:
Place the mushrooms in a bowl, add 2 cups boiling water and leave for half an hour. Drain and reserve the liquid.
In a medium to large pot heat the oil and fry the onion 8 minutes until golden. Add the chicken thighs and fry for a further 8 minutes, while stirring.
Add the mushrooms, one cup of the soaking liquid (the remaining liquid can be used if necessary) and the remaining ingredients, add the spices and bring to the boil.
Taste and adjust the seasoning, lower the heat, cover and cook for about 45 minutes until the vegetables and cooked and the chicken is ready.
If desired, the prepared dish can be placed in an oven heated to 180 degrees and baked uncovered for about 15 minutes to brown.
Serve with white rice.
