Chicken in Armenian Recipe
It's autumn outside, it's much colder, and I understand that I'm drawn to hot things and I want to eat more satisfying food. I suggest you try the tenderest chicken in a fantastically delicious marinade that envelops the chicken and gives it softness and a wonderful taste of paprika. The crispy crust of lavash is an amazing addition to the Armenian chicken.
Servings 6
Cook Time 80 minutes
Ingredients
- 6 pieces Chicken legs
- 2 pieces Pita Bread
- 180 ml Matsoni or yogurt
- 3 cloves Garlic
- 2 pieces Bulgarian peppers
- 60 gram Butter
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the marinade. Wash the bell pepper, peel from the seeds, cut into pieces. Peel the garlic. Put everything in the bowl of a blender and chop. Add the matzoni or yogurt and 40 g of soft butter, add salt to taste, pepper and whisk again with a blender.
- You can cook both from the whole chicken and from its parts. Put the chicken drumsticks in a cup and pour the prepared marinade, mix everything thoroughly, cover with cling film and put it in the refrigerator for at least a couple of hours. I usually put it away to marinate overnight.
- Thin pita bread cut into 4 parts according to the size of the mold. Grease the mold with oil, lay out a sheet of lavash, finely lubricate it with oil - and do the same with the remaining sheets of lavash. The edges of the pita bread should not protrude much beyond the mold, trim them and moisten them with a brush with water so that they do not burn when baking.
- Put the chicken drumsticks on the prepared pita bread, pour the marinade, put the chopped bell pepper on top.
- Spread the remaining butter on top, cut into small pieces. Put the mold in a well-heated oven for 50-60 minutes . at 180 * C (take into account the features of your oven).
- The chicken turns out to be excellent! I had to repeat this on bis a couple of times in a row.
- Cook for your health, it's sooo delicious! Enjoy your meal!