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
100minutes
Servings
4
Cook Time
100minutes
Ingredients
Instructions
  1. The time is indicated without taking into account pickling. Prepare the products.
  2. Pour saffron with boiling water, 50 ml., let it brew.
  3. In a mortar, grind the dry orange zest, pepper, salt and sugar. In a blender, chop the onion, garlic, and dry mixture.
  4. Pour in vegetable oil, lemon juice, saffron infusion. Punch it again with a blender.
  5. Add yogurt, sour cream, mix gently, check for salt, the marinade should be slightly salty. You can do one thing – sour cream or yogurt.
  6. Pierce the chicken carcass with a knife in several places. Thoroughly lubricate the marinade from the inside.
  7. 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.
  8. Transfer the chicken with the marinade to a fireproof mold, send it to a cold oven. Heat to 180 degrees, bake for 30 minutes.
  9. Turn over and bake for 20 minutes.
  10. 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.
  11. enjoy your meal!!!
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