Chicken kazan kebab

Chicken kazan kebab

Description of preparation:

An amazing dish of golden, aromatic potatoes and rosy chicken pieces. Which is not only delicious to eat, but you can also have a pleasant time in nature while preparing it. Serve the dish piping hot with various sauces, vegetables and herbs. Ideal for both a holiday table and a picnic. Traditionally, kazan kebab is, of course, made from lamb, but this simplified version is no less tasty. Nothing complicated, but the result is very good!

Prepare all ingredients. You can use any part of the chicken. I have drumsticks and wings.

If you use chicken legs, cut them into two parts. You can leave the drumstick entirely; I only cut off the phalanges of the wings. Add crushed garlic, salt, cumin, paprika, ground black pepper and adjika to the chicken. Mix thoroughly and leave to marinate.

Peel the potatoes and dry them with a paper towel.

Place the cauldron on the fire, pour oil into it and bring to a boil. Immerse the potatoes in oil so that the process is like deep frying and fry, turning occasionally, until golden brown. Then remove with a slotted spoon and place on a paper towel.

Place marinated chicken parts in a cauldron with boiling oil. Fry until evenly browned and place on a plate.

Carefully drain off some of the oil, leaving about 1/4 of it, and add the onion, cut into half rings, into the cauldron. Fry lightly, then sprinkle salt and spices on top.

Place the potatoes in an even layer on top of the onions. Also sprinkle with salt and spices.

Place fried chicken on top. Salt if necessary and sprinkle with spices.

Pour in water, doing this carefully when in contact with the walls of the cauldron, as hot steam will form, cover the cauldron with a lid and simmer for about 15 minutes. Until the potatoes are ready.

Chicken kazan kebab is ready. Serve the dish hot, supplemented with fresh herbs and vegetables. Bon appetit!

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