For 4 servings necessary:
– 800 g chicken thighs fillet;
– 3 garlic cloves;
– lime juice;
– chili pepper;
– black pepper
– vegetable oil
ginger root –
Zira seeds –
1/5 teaspoon ground saffron – 1 teaspoon
of coriander, cinnamon, paprika, Turmeric;
– a glass of natural yogurt (non-acidic simple)
Make in a fillet of the thigh notch about 1 cm deep. Peel the ginger and garlic, rub finely on a grater. Pour the saffron with 2 tablespoons of boiling water for 5 minutes. Roast in a dry pan a tablespoon of the zira seeds and coriander for 2 minutes over a medium heat, shaking periodically. Then pour the seeds into a mortar, rub with a teaspoon of salt. Stir with the rest of the spices.
Make the marinade by pairing the spices with saffron water, yogurt, lime juice, ginger with garlic. Pour the marinade into the dishes with a lid or better a large zip-lock packet, put the pieces of fillet. Spread out all the meat so it’s covered with marinade. Marinate the chicken for 12 hours. Next choose one of the options for cooking chicken: fry on the coals, on the pan, bake in the oven.
First: Simmer the grille over burned coals, grease with oil. Slightly ripping off the marinade pieces of meat, spread. Fry the chicken for 12-15 minutes, flipping a couple of times.
In a frying pan: heat the oil in a thick-bottomed pan. Roast the meat first on strong, then on medium heat under the lid. Cook for approximately 15 minutes, flipping. In the oven: zip with a parchment shape for baking (small baking tray). Lay serving chunks of chicken, pour with marinade. Place in the oven, preheated to 220-240°C.
Lull in 5 minutes the temperature to 170°C, bake 10-15 minutes until golden brown crust. Readiness to determine by cutting the meat: if clear juice is flowing, the chicken is fried, if pinkish – continue to fry.
Crumbly rice Crumbly
rice (3-4 servings) will be required:
– glass of long-grain rice
– tablespoon butter
– 1⁄4 teaspoon turmeric
Rinse the good rice to clear water. Melt the butter in sautainik. Fill the turmeric. Having filled the rice, fry, stirring. When the rice becomes matte, pour 1.5 cups of boiling water, salt. Cook for 15 minutes under a closed lid over a minimum heat until the liquid evaporates. Before serving, cook the rice with a wooden shoulder or stick.
– yellow courgette and zucchini
– red pepper
– 2 yellow tomatoes
– 2 eggplant
– red bulb
– olive oil
– coriander seeds;
– black pepper peas;
Cut along in half the courgette, zucchini, eggplant, cut into it. Remove the seeds from the pepper, chop the flesh in pieces. Cut tomatoes and onions into 6-8 pieces. Grind the garlic. In the tube, pea pea with coriander. Salt vegetables, season with pepper and coriander, stir with butter. Spread the vegetables on a baking tray, bake at 180°C 30 minutes until befriending.