Chicken parthian style with celery-porree-vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel 3 onions and chop them roughly. Wash the chicken, put it in a pot with the onions and bay leaf. Cover meat with water and simmer for about 1 hour. Take the chicken out and let it cool down. Pour broth through a sieve

2. 2

   Mix the Asant with 2-3 tablespoons of water. Mix 4 tablespoons of oil, 2 tablespoons of fish sauce, stirred asant and 1 teaspoon of honey. Remove the legs and wings from the chicken. Remove breast and back from the bone. Spread the marinade on the skin side of the meat and leave to stand for approx. 1 hour.

3. 3

   Peel 1 onion, dice finely. Remove the seeds from the dates and chop them. Heat 1 tablespoon of oil in a small pot. Fry the onion and dates for 3-4 minutes while turning, remove from heat and let cool. Wash dill and mint, shake dry. Pluck the flags or leaves from the stems and chop them. Add chopped herbs, 2 tablespoons fish sauce and 1 teaspoon honey to the onion-date mixture

4. 4

   Clean the leek, cut into rings and wash. Peel, wash and chop the celery. Heat 2 tablespoons of oil in a saucepan. Steam the celery and leek for 5-6 minutes, turning. Add 500 ml chicken stock, simmer for 10-15 minutes. Season vegetables with 2-3 tablespoons fish sauce, pepper and 1-2 tablespoons honey

5. 5

   Heat 1 tablespoon of oil in a frying pan. Fry chicken breast and legs first on the meat side for 6-7 minutes, then on the skin side for 2-3 minutes. Fry the chicken wings and meat from the back for 3-4 minutes while turning. Arrange chicken pieces and vegetables on plates. Warm the onion-date mixture, spread over the meat, sprinkle with pepper and serve. Use remaining chicken stock for other purposes

6. 6

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
690 kcal

CARBS
15 g

FATS
45 g

PROTEINS
56 g