Chicken baked in tkemali
Description
The dish is prepared without unnecessary complications. Marinate the poultry for at least 1 hour. Roast the whole chicken in a preheated oven until golden brown, for about 1.5 hours. Serve the finished dish with rice, fresh herbs, and tomatoes. All details included. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for marinating the chicken. Mix Tkemali sauce with vegetable oil, and salt with spices and dried garlic.
- 2
Step 2
Rinse the eviscerated chicken under running water and dry with paper towels. Rub the chicken inside and out with a mixture of pepper, garlic, and salt, then with the sauce. Place in the refrigerator to marinate for at least 1 hour.
- 3
Step 3
Place the marinated chicken into a roasting bag, seal the ends. Bake in a preheated oven at 200 °C for 1 hour. Reduce the temperature to 180 °C, cut open the top of the bag, and baste the chicken with the rendered fat. Continue roasting until the chicken is golden brown and fully cooked, about 40 minutes—cooking time may vary depending on the chicken's weight. When making a small cut in the chicken, the released juice should be clear.
- 4
Step 4
Rinse the rice, cover with salted water (1:2), bring to a boil, cover with a lid, and cook over low heat until done.
- 5
Step 5
Place the rice on a plate, drizzle with the rendered fat, then top with the baked chicken and cherry tomatoes.