Chicken stewed in a cauldron
Description
The dish is prepared without unnecessary complications. If you want to find out, the ready dish can be served at the table.
Instructions
- 1
Step 1
For this dish, it's better to use young homemade chicken or a chicken fryer rather than store-bought. This way, the kebab will turn out rich and aromatic. Wash the chicken and cut it into pieces. If desired, you can use not the whole bird, but only certain parts, for example, thighs.
- 2
Step 2
Slice the tomatoes into rings. Layer the tomatoes and chicken pieces in a pot. Before that, rub the chicken with salt and a spice mixture. You can use a ready-made seasoning or grind the spices in a mortar yourself. Let the chicken marinate in the refrigerator for two to three hours.
- 3
Step 3
Take the marinated poultry out of the refrigerator. Drain the liquid and dry the meat pieces with paper towels. Heat the lamb fat in a skillet. Sear the chicken for ten minutes on each side over high heat.
- 4
Step 4
Peel the potatoes and wash them. Cut the smaller potatoes in half and the larger ones into four pieces. Fry the potatoes separately from the chicken until they develop a golden crust.
- 5
Step 5
Place the fried potatoes into a cauldron, sprinkle with spices. Put the chicken pieces on top, then drizzle with vegetable oil. Simmer the meat with potatoes under a closed lid for 15–20 minutes until cooked.