Ingredjenti
- Chicken, cleaned and uncut1300 grams
Vinagre abjad2 tablespoons
Ġuħ ta' lewż1 piece
Żejt tal-oliva1 tablespoon- Basil, finely chopped1 tablespoon
Aglio Mħallat2 cloves
Zest ta' lemun1 teaspoon- Salt and black pepper0
Kanella0.5 teaspoon
Ingwer mgħotti0.5 teaspoon
Kardamomu mħallat0.3 teaspoon
Pasta tal-paprika1 teaspoon
Pasta tat-tadam0.5 teaspoon- Mushrooms, whole1 can
- Large onion, quartered2 pieces
Aglow8 cloves- Carrots, cut into large pieces3 pieces
- Medium potatoes, cut into large pieces5 pieces
- Honey, to brush the chicken when browning (optional)1 tablespoon
- Flour, for the thermal bag1 tablespoon
Passi
- 1
Soak the chicken in the marinade for at least four hours.
240 minGħodda meħtieġa:
Bowl tal-ħawt - 2
Put a tablespoon of flour in the bag and shake well, then discard the excess flour.
5 min - 3
Place the chicken with the vegetables and the marinade in the thermal bag, seal it as instructed, and poke several holes with a knife.
5 min - 4
Place the bag in a tray and in the oven for one and a half to two hours on the bottom rack at a temperature of 400 to 420 Fahrenheit.
120 minGħodda meħtieġa:
Forn
Tazza - 5
Then open the bag, take a little of the broth and mix it with a tablespoon of honey, brush the surface of the chicken, and brown it with the vegetables. Serve with pickles or yogurt.
5 min
Fatti tan-Nutrizzjoni
Vinagre abjadgħal kull 100gĠuħ ta' lewżgħal kull 100gŻejt tal-olivagħal kull 100gAglio Mħallatgħal kull 100gZest ta' lemungħal kull 100gKanellagħal kull 100gIngwer mgħottigħal kull 100gKardamomu mħallatgħal kull 100gPasta tal-paprikagħal kull 100gPasta tat-tadamgħal kull 100gAglowgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.