Oriental cuisines are attractive due to their unusual taste. Despite the growing popularity of Chinese and Japanese culinary, our people have an unquenchable interest in other ethnic cuisines. In particular, to the Arabic. The spice of dishes and the lack of need for rare and too exotic ingredients distinguish them from Asian delights. At the same time, the same chicken in Arabic loses its natural tastelessness and dry chicken, becoming an appetizing and juicy dish. In addition, you can cook it in several different ways, adding variety to the menu. So the bird will not bother you for a long time.
Arabic Chicken: Lemon Recipe
One of the most common and favorite methods in the Arab countries for the preparation of birds. Nothing extraordinary is needed: the carcass is chopped in portions (you can take your favorite parts), the head of garlic is chopped - it will be enough for a pound of chicken. Garlic is poured into a glass of water in which a spoonful of fresh lemon juice is diluted. In such a marinade, the meat is soaked for two hours. During this time, you will have time to chop more greens and three large onions. Of the latter, frying should be done - not to brownness, but only to transparency.
Two eggs are slightly beaten, mixed with salt, onion and herbs. Flour is poured into another bowl. Parts of the bird are crumbling in it, then they are well dipped in the egg mixture, fried, transferred to the mold and poured with the remaining “lezon”. Chicken in Arabic is cleaned in the oven, where it is aged until final readiness. Serve it, of course, with rice. Although she is “friends” with any other neutral side dish.
Cuba
This way, how to cook chicken in Arabic, will provide your family with a full, delicious dinner. A kilo of meat, freed from skin and bones, is cut large. Two onions are also chopped faintly. Six tomatoes are divided into 8 cloves each. Now seasonings: 12 cardamom pods are slightly pushed to extract seeds, shells are thrown away. A spoonful of peppercorns is poured into the spice, half - zira seeds and salt at will. The spices are ground, after which two large garlic cloves are added, and the process repeats. Onion slices are fried in a thick-bottom dish, then chicken is added, a mixture of seasonings and long-grain rice - about two glasses. For half a minute the stewpan is kept on fire (with stirring), then the tomatoes are placed and a liter of broth is poured. For a quarter of an hour the chicken languishes in Arabic under the lid, then five without it. Half a glass of raisins and a spoon of fried almond flakes are poured into the container. After 10 minutes spent under the lid, the dish is sprinkled with a spoonful of almonds with chopped cilantro and served on the table.
"Arab" in a crust
If you like crunching, you will like another Arabic chicken fried in a special batter. To prepare it, two tablespoons of butter are melted (based on grams per seven hundred meat), slightly cooled and combined with a beaten egg. The mixture is peppered; you can add salt, but then the crust will be salty, which not everyone likes. So these manipulations are best done with chicken. In a separate bowl, a glass of hard grated cheese and a spoonful of three crushed or chopped walnuts are mixed. Each piece of bird is first dipped in the first bowl, then collapsed in the second. The blanks are laid out in a frying pan and put in the oven for almost an hour (the oven heats up to 180). When the chicken is gilded in Arabic, it is taken out and watered with a sauce of two cloves of garlic, vegetable oil and lemon juice, taken in two tablespoons. Five minutes of insisting - and immediately to the table. The cooled and warmed dish loses much in taste.
Honey hen
Another super popular oriental dish. In this recipe, the chicken is cooked in Arabic in the oven. It will take a small copy, one might say - chicken, 750 grams.
Peanuts are ground, chopped or crushed, it should turn out 3-4 tablespoons. One and a half tablespoons of butter are melted, mixed with nuts and two tablespoons of honey. For the most part of the mixture, the carcass is liberally liberated from the inside, the remainder is diluted with a spoon of rose water and goes to smear the chicken from the outside. Half an hour for soaking - and in a very hot oven until a good tan. In the finished form, the chicken is cut in Arabic lengthwise into halves, placed on a heated large plate and sprinkled with ginger (ground or pickled), coarsely chopped nuts and small branches of greenery.