Armenian-style chicken in lavash
Description
The recipe won't take much time. The chicken turns out very juicy, tender, and aromatic! You can serve it on its own or with any side dish. The special feature of this recipe is that the chicken will be cooked on lavash bread layered several times. The lavash sheets will absorb the meat juices during cooking, while the edges will stay thin and crispy—an ideal combination! A perfect option to diversify your everyday menu! You can use any chicken parts for this recipe; I'm using chicken thighs today. Give it a try. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
If necessary, cut the chicken into portion pieces.
- 3
Step 3
Cut the bell pepper and transfer it to the blender container.
- 4
Step 4
Grind the pepper, add sour cream, butter, chopped garlic, salt, and spices to taste.
- 5
Step 5
Grind everything in a blender bowl until smooth. The sauce is ready.
- 6
Step 6
Place the chicken pieces into a deep container and add the sauce. Mix well and let marinate for at least a couple of hours. You can also leave it overnight.
- 7
Step 7
Grease the baking dish with butter. Cut the lavash to fit the size of the dish into 2 or 4 pieces. Place a sheet of lavash and spread sauce over it.
- 8
Step 8
Do the same with the remaining lavash sheets. You should end up with 4 layers.
- 9
Step 9
On top of the lavash, place the chicken. It's important that the meat lies in a single layer with no empty spaces between the pieces (choose a dish of the appropriate size).
- 10
Step 10
Brush the chicken with the remaining marinade. The edges of the lavash should be level with the meat or slightly higher, but no more than 2 cm. If they stick out significantly, trim them off, preferably using kitchen scissors directly along the edge of the baking dish. Place the dish in a preheated oven and bake at 180 degrees for about an hour. If the top begins to burn but the meat is not yet cooked, simply cover the dish with foil.
- 11
Step 11
Armenian-style chicken in lavash is ready.