Recipe ingredients:
A kilo of chicken thighs, boned and cut into medium pieces
For seasoning:
Hanging big chicken spices
Small hanging (paprika, cumin, black pepper, thyme.)
salt
Two hanging sauce
For settlement:
Onion, medium cubes
6 cloves tom
Pepper colored medium cubes
2 medium diced potatoes
2 medium cubes zucchini
2 small diced tomatoes
Two big hangers butter
4 red and green hot peppers
A cup of boiled water
Stock cube
Two hanging sauce
For the dough:
2 cups of flour
Small hanging yeast
Small hanging sugar
Egg whites
Warm water for kneading
To paint the face:
An egg yolk with two tablespoons of milk and a drizzle of instant coffee
For the face, Nigella sativa and sesame
Method:
Marinate the chicken pieces with the seasoning, preferably leaving them for at least two hours.
-He prepare the oven casserole and spread the butter in it.
Rub the onion with salt and pepper and stir with the rest of the vegetables.
Place the vegetables in the casserole dish and sprinkle the marinated chicken pieces on it.
-Turn two suspensions of the sauce and the stock cube in a cup of boiling water and add it to the casserole. Close the tagine with butter paper and foil very well.
- Enter a hot oven at the highest temperature for an hour.
Meanwhile, knead the dough ingredients well to get a soft, non-sticky dough.
We let it ferment and double its size, and then spread out the size of the casserole.
- After the casserole is done, we take it out, remove the foil, cover it with the dough, rub it with a mixture of fat, and sprinkle the face with the black seed and sesame. - And we put it in the oven until the dough is browned.
And go out and serve hot in the place and the lips.
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