- 22, Jun 2020
- #1
Ingredients:
- 1 chicken (approximately 2 kilograms);
- 2 tomatoes;
- 1 onion;
- 3 cloves of garlic;
- half or a whole lemon;
- 1 tsp cumin;
- 1 tsp hot paprika;
- 1 tsp cinnamon
- 3-4 cm. Ginger rhizomes;
- 1 tsp turmeric
- 0.5 tsp black pepper;
- 2-3 bay leaves; - so much to taste;
- 60 ml. vegetable oil;
- 3 sprigs of parsley;
- 3 branches of kinjza;
- 100 gr. olives.
Cooking:
1) A small well-fed chicken, dry with a napkin, the regimen into large pieces in this way: wings into 2 parts, legs into 2 parts, brisket mode is large.
It is advisable to leave the back for the broth. 2) Getting to the sauce.
On tomatoes, make cross-shaped incisions, blanch in boiling water and remove the skin.
With peeled tomatoes in a blender, make mashed potatoes.
Cut the lemon (peel only) into small cubes.
Finely chop the garlic and onion. 3) Pour vegetable oil into the lower part of the tazhin, heat it, add onions, garlic and spices.
Next, stir everything with a wooden spatula.
Add chopped chicken and lightly fry.
Fry without a lid. 4) Add tomato puree to the pan.
If necessary, pour a small amount of water.
Make sure the slices are evenly coated with the sauce.
Put the tazhin on the stove, cover with a lid and bring to a boil.
After that add lemon and bay leaf.
We set the gas to a minimum and simmer for an hour.
Stir constantly, otherwise the meat may burn to the bottom. 5) About 15 minutes before cooking, add finely chopped greens and olives.
Serve the finished dish with boiled rice.
- 1 chicken (approximately 2 kilograms);
- 2 tomatoes;
- 1 onion;
- 3 cloves of garlic;
- half or a whole lemon;
- 1 tsp cumin;
- 1 tsp hot paprika;
- 1 tsp cinnamon
- 3-4 cm. Ginger rhizomes;
- 1 tsp turmeric
- 0.5 tsp black pepper;
- 2-3 bay leaves; - so much to taste;
- 60 ml. vegetable oil;
- 3 sprigs of parsley;
- 3 branches of kinjza;
- 100 gr. olives.
Cooking:
1) A small well-fed chicken, dry with a napkin, the regimen into large pieces in this way: wings into 2 parts, legs into 2 parts, brisket mode is large.
It is advisable to leave the back for the broth. 2) Getting to the sauce.
On tomatoes, make cross-shaped incisions, blanch in boiling water and remove the skin.
With peeled tomatoes in a blender, make mashed potatoes.
Cut the lemon (peel only) into small cubes.
Finely chop the garlic and onion. 3) Pour vegetable oil into the lower part of the tazhin, heat it, add onions, garlic and spices.
Next, stir everything with a wooden spatula.
Add chopped chicken and lightly fry.
Fry without a lid. 4) Add tomato puree to the pan.
If necessary, pour a small amount of water.
Make sure the slices are evenly coated with the sauce.
Put the tazhin on the stove, cover with a lid and bring to a boil.
After that add lemon and bay leaf.
We set the gas to a minimum and simmer for an hour.
Stir constantly, otherwise the meat may burn to the bottom. 5) About 15 minutes before cooking, add finely chopped greens and olives.
Serve the finished dish with boiled rice.
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