Chicken in Iranian Recipe
Delicious, festive, everyone's favorite chicken in a new (for us personally) performance, I heartily recommend it. The recipe from Stalik Khankishiev, adapted by me. The author's marinade is removed and the chicken is fried on the grill, but I felt corny sorry for the products and I baked in the marinade, which I did not regret for a second.
Servings 4
Cook Time 100 minutes
Ingredients
- 1 kg Chicken
- 150 gram Yogurt
- 40 gram Sour cream
- 40 gram Vegetable oil
- 1 piece Onion
- 4 cloves Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Sugar
- 1 teaspoon Salt
- Black pepper to taste
- 1 teaspoon Orange juice
- Saffron to taste
Instructions
- The time is indicated without taking into account pickling. Prepare the products.
- Pour saffron with boiling water, 50 ml., let it brew.
- In a mortar, grind the dry orange zest, pepper, salt and sugar. In a blender, chop the onion, garlic, and dry mixture.
- Pour in vegetable oil, lemon juice, saffron infusion. Punch it again with a blender.
- Add yogurt, sour cream, mix gently, check for salt, the marinade should be slightly salty. You can do one thing - sour cream or yogurt.
- Pierce the chicken carcass with a knife in several places. Thoroughly lubricate the marinade from the inside.
- Turn over and apply the remaining marinade to the chicken, massage. Leave for 2-3 hours, possibly overnight, but then, put it in the refrigerator.
- Transfer the chicken with the marinade to a fireproof mold, send it to a cold oven. Heat to 180 degrees, bake for 30 minutes.
- Turn over and bake for 20 minutes.
- Then turn it over again, hold it for 7-10 minutes at 200-220 degrees, until the desired ruddiness. Serve with a side dish, for example, with lentils.
- enjoy your meal!!!