Boiled Chicken with Cornelian Cherry Sauce
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry - 5.3 oz
- Wheat Flour - 0.1 oz
- Sugar - 0 oz
- Cornelian Cherry - 0.9 oz
- Raisins - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Boil the prepared chicken, strain the broth, and cut the chicken into pieces.
Step 2
Dissolve the flour, toasted until light yellow, in the strained broth (75–100 ml), add the previously soaked and pitted dried cornelian cherries, sorted and rinsed raisins, sugar, mix, and bring to a boil.
Step 3
Pour the resulting sauce over the pieces of boiled chicken, cover the pot with a lid, and simmer on low heat until the dish comes to a boil.
Step 4
Serve the chicken drizzled with sauce and sprinkled with parsley.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.