Chicken Tajin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large chicken
- 6 large onion (s)
- 3 cloves garlic
- 1 bunch parsley
- 2 teaspoons salt
- 1 teaspoon, leveled pepper
- saffron
- 0.5 teaspoon ½ turmeric
- 1 teaspoon, heaped ginger powder
- 0.5 ½ kl. Glass oil and olive oil mixed
- half a lemon (s), untreated
- 500 ml water, possibly more
- 100 g olives, reen
- Lemon (s), pickled, for decoration
Print Recipe
Pin Recipe Instructions
- Put the oil and olive oil in a large saucepan. The onions, cut into strips, the parsley, tied together with a thread, the garlic cloves, finely chopped, and the spices. Put the chicken in the saucepan and turn it around. Now add the lemon.
- Turn on the stove and fry the chicken briefly on both sides. Add enough water that the chicken is not halfway through it.
- Stew on moderate heat. In between, prick the chicken with a kebab skewer. When the chicken is done, take it out of the pot, brush it with butter and let it crisp in the oven under the grill.
- Take the parsley out of the pot and cook the sauce until the onions disintegrate and the sauce is thick. Add the olives and warm them up.
- To serve, place the sauce in a large deep plate. Place the chicken on top, spread the olives on top and decorate with pickled lemons.
- If you like, you can serve French fries with it.
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