Ingredients
Chicken500 grams
Bird's Tongue Pasta250 grams
Olive oil0.5 cup- Ginger, garlic paste1 tablespoon
- Cardamom pods5 pods
- Cinnamon stick1 stick
Steps
- 1
Wash the chicken well and drain it from the water.
5 min - 2
In a pot over heat, add a tablespoon of oil, the chicken, and the ginger garlic paste, and stir the mixture until it changes color, then immerse the mixture in hot water.
5 minRequired Tools:
Pot - 3
Add the cardamom, cinnamon, and salt to the chicken and let it simmer for 45 minutes, then strain.
45 min - 4
Moisten the bird's tongue pasta with oil and gently rub the grains until they are well coated, then place them in the couscous steamer for 30 minutes.
30 minRequired Tools:
Couscous Steamer - 5
Remove the bird's tongue pasta, moisten it with a little chicken broth, and add olive oil to prevent sticking, then return it to the couscous steamer and leave for another 30 minutes.
30 min - 6
Remove the bird's tongue pasta from the couscous steamer, place it in a pot, add the remaining olive oil, and immerse it in chicken broth, then let it simmer until cooked.
30 minRequired Tools:Pot - 7
Leave for 5 minutes, stir with a fork, then let it sit for another 5 minutes.
10 min - 8
In a frying pan, fry the chicken in butter until browned.
5 minRequired Tools:
Frying Pan - 9
Pour the bird's tongue pasta onto a plate, place the chicken on top, then garnish with nuts and serve hot.
5 min
Nutrition Facts
Chickenper 100gBird's Tongue Pastaper 100gOlive oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.