A thick sauce that will be happy to match rice or couscous on the side/Afik Gabai
How do we diversify our chicken recipes without getting into trouble?
Cooked in a thick sauce full of flavors of mashveya - a salad consisting of charred and chopped vegetables such as peppers, tomatoes, onions and sometimes also eggplants (here's a recipe if you haven't found it ready).
For more recipes:
homemade shawarma,
Jerusalem mixed
hummus, meatballs and juicy eggplants
. Although the chicken can definitely be cooked on the stove, in the oven the flavors of the dish will be more concentrated and richer, and the final browning at the end will give the chicken skin a golden color and a crispy texture.
Ingredients for 4 dishes:
4 chicken thighs (or thighs, separated into shank and thigh)
A handful of halved cherry tomatoes
4-5 cloves of garlic
800 grams of ready-made salad
Instructions:
1.
In a pan over a high flame, put the kneelings, skin side down (no need to add oil).
Sear for 3-4 minutes, until golden on one side, then turn to fry the other side in the same way.
2.
In a wide, flat pot, put the Mashveya salad together with the tomatoes and garlic and bring to a boil, along with half a glass of water.
3.
Transfer the seared chicken to the sauce, cover and cook over a low flame for about 45 minutes, or until the chicken is completely cooked.
You can also place the sauce and chicken in a deep oven dish, cover with baking paper, seal with aluminum foil, and bake at 180 degrees for about 50 minutes, or until the chicken is cooked.
Remove the cover and continue baking for another 10 minutes until golden, and serve.
More on the same topic:
chicken
stew
worth
local flavors