Ingrédients
- One chicken, or four thighs1
- One medium onion, quartered1 piece
- Three medium potatoes3 pieces
- Ten cloves of garlic10 cloves
- One bunch of coriander1 bunch
- One lemon1 piece
- One chicken broth cube, Maggi1 cube
- One tablespoon of butter, for frying the garlic1 tablespoon
- Half a teaspoon of black pepper, for boiling the chicken0.5 teaspoon
- Three cloves, for boiling the chicken3 pieces
- Four cardamom pods, for boiling the chicken4 pieces
- Two cinnamon sticks, for boiling the chicken2 sticks
Sel0- Three cups of chicken broth, from the chicken boiling water3 cups
Mesures
- 1
Place the chicken with water in a pot on the stove, add the spices and boil. Skim off the foam from the surface of the pot until the chicken is cooked, and add a little salt.
10 minutesMatériel requis:
Marmite - 2
Meanwhile, cut the potatoes into thick slices, wash and salt them, then fry in deep oil until they start to brown, and drain from the oil.
10 minutesMatériel requis:
Poêle à frire - 3
Finely chop the garlic, place a tablespoon of butter in a frying pan over heat, then add the chopped coriander and garlic.
5 minutesMatériel requis:Poêle à frire - 4
Turn off the heat immediately and squeeze the lemon over the coriander and garlic.
1 minutes - 5
Once the chicken is cooked, take 3 cups of the broth and dissolve the Maggi cube in it.
5 minutes - 6
Add the coriander, garlic, lemon juice, salt, and black pepper to the broth.
5 minutes - 7
Arrange the fried potatoes and boiled chicken in a suitable tray, then pour the broth over them.
5 minutes - 8
Preheat the oven ten minutes before placing the tray at 240 degrees.
10 minutesMatériel requis:
Four - 9
Then place the tray on the bottom rack, and when it starts to blend a little, turn on the top heat until it browns, and enjoy your meal.
10 minutes
Faits nutritionnels
Selpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.