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
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Put the chicken drumsticks on the prepared pita bread, pour the marinade, put the chopped bell pepper on top.
  5. 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).
  6. The chicken turns out to be excellent! I had to repeat this on bis a couple of times in a row.
  7. Cook for your health, it’s sooo delicious! Enjoy your meal!
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