Summary

Ingredients

• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon paprika powder
• 1 teaspoon ginger powder
• 0.5 teaspoon ½ clove powder
• 0.5 teaspoon ½ cardamom
• 3 tablespoon olive oil
• 1 poulard (s) (approx. .8 kg) or 2 chickens
• 4 bay leaves (with 2 chickens 6 bay leaves)
• 300 g carrot (s)
• 250 g rice
• 0.5 liter ½ poultry stock
• 3 tablespoon raisins
• 30 g pistachios
• 1 teaspoon curry powder
• 300 g yourt (cream yourt)
• 3 sprigs mint

Print Recipe Pin Recipe

Instructions

1. Mix the spices and olive oil together (if you have 2 chickens, more spice oil must be prepared). Wash the poulard or the two chickens, pat dry well, season with salt and pepper. Brush the inside and outside with the seasoning oil. Fill with the bay leaves and place in a large baking dish.
2. Fry in a preheated oven at 200 ° C for approx. 1 3/4 hours. Drizzle with frying fat from time to time.
3. Wash, peel and slice the carrots. Bring the broth to the boil. Add the carrots with raisins, rice and curry powder. Bring to the boil and cover and leave to swell over low heat for approx. 20 minutes. Then add the pistachios and fold in.
4. Finely chop the mint and mix with the yogurt.
5. Arrange the poulard on a platter - surrounded by the rice, carrot and pistachio side dish - with mint yoghurt and gravy and serve hot.