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Chicken khashlama on the fire

0
1499
Kitchen Armenian
Calorie content 94.7 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 9.3 gr.
Fats * 15.8 g
Carbohydrates* 3.5 gr.
* per 100 gr. product
Chicken khashlama on the fire
Content

Chicken khashlama can be cooked not only at home on the stove, but in nature on a fire - it will be even tastier. This recipe does not require many products, and the dish turns out to be very satisfying and aromatic. Cooking khashlama over a fire can be an excellent alternative to kebabs and successfully enter the family tradition - you just have to try it once!

Ingredients

Cooking process

step 1 out of 9
In this case, we use chicken legs, thighs are also great. Dry them with paper towels.
step 2 out of 9
Peel the onions and cut them into small cubes.
step 3 out of 9
We clean the carrots from the top skin, wash and cut into thick circles. A very elegant look can be given to khashlam if you use a curly knife when cutting. Peel the potatoes, rinse and cut into large pieces.
step 4 out of 9
Heat a small amount of vegetable oil in a cauldron. We spread the chicken legs, sprinkle them with salt and black pepper. Fry the chicken until golden brown, periodically turning each piece. After the legs become ruddy, remove them from the cauldron and set them aside.
step 5 out of 9
Pour chopped onions and carrot pieces into the remaining oil. Fry them while stirring until the onions are translucent.
step 6 out of 9
Then we lay the potatoes. Mix everything together and cook for a couple of minutes, so that the potatoes are very lightly browned.
step 7 out of 9
Pour in water, add salt and mix. We close the cauldron with a lid and bring the contents to a boil. Then reduce the heat to minimum and cook on a low boil for thirty to forty minutes of softness of the potato.
step 8 out of 9
After the specified time, open the cauldron and put the fried chicken legs into the khashlama. Add black pepper and suneli hops to taste. Stir, close the lid again and continue cooking for another ten to fifteen minutes, so that all the flavors come together and the chicken becomes juicier.
step 9 out of 9
Serve the finished khashlama hot, spreading it into deep portioned bowls along with the broth. Be sure to sprinkle the surface of the food with finely chopped green onion feathers.

Bon Appetit!

 

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