Chicken Ablama

کلاله میرسپاسیChef

Ingredients

• 14 chicken thighs, or two small whole chickens each cut into 8 pieces
  14 thigh
• 20 small onions, peeled or 20 leeks
  20 piece
• 3 cups fresh mushrooms
  3 cup
• 1 1/2 tablespoons flour
  1.5 tablespoon
• 1/4 cup lemon juice
  0.3 cup
• 2 tablespoons parsley, chopped
  2 tablespoon
• 3 tablespoons vegetable oil
  3 tablespoon
• 3 chicken bouillon cubes
  3 cube
• 1/4 cup pine nuts
  0.3 cup
• 1/2 teaspoon black pepper
  0.5 teaspoon
• Salt
  0
• 5 cups water, or equivalent to 1.25 liters
  5 cup

Steps

1. 1

   Heat the oil in a large pot and fry the chicken pieces until golden brown, then remove from heat and set aside.

   Required Tools:

   Pot

   5 min
2. 2

   In the same pot, add the onions and pine nuts and sauté the mixture for about 4-5 minutes.

   5 min
3. 3

   Add the mushrooms and flour and mix the ingredients well.

   5 min
4. 4

   Add the lemon juice and stir quickly, then add the water and chicken bouillon cubes and black pepper, stirring the mixture well until a homogeneous sauce is obtained.

   5 min
5. 5

   Add the chicken pieces to the sauce, then cover the pot and cook the mixture on low heat for 25 minutes or until the chicken is cooked through.

   25 min
6. 6

   Add the parsley and adjust the salt and pepper to taste, then stir the mixture and remove from heat.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags