Spicy Marinated Chicken with Vegetables

Main Dishes | Turkmenistan cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy marinated chicken with vegetables

Ingredients

Garlic - 5 cloves
Poultry - 4 pieces
Grated Ginger Root - ½ pieces
Marinated cherries - 16 pieces
Courgette - 1 piece
Eggplants - 1 piece
Sweet Pepper - 1 piece
Mild Chili Spice - 4 pieces
Olive Oil - 2 fl oz
Cilantro - 0.5 oz
Vegetable Oil - 5 fl oz
Ground Cumin - 4 spoons
Cayenne Pepper - 4 spoons
Ground Black Pepper - to taste
Salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Trim excess fat from the chickens, remove the neck, and using kitchen scissors, cut the bodies in half along the backbone—keeping the breasts intact and covered with skin to prevent the meat from drying out during cooking.

Step 2

Peel four cloves of garlic, remove the skin from the ginger, and finely grate everything until it forms a paste. Add black pepper, cayenne pepper, cumin, and 100 ml of vegetable oil, then mix everything together.

Step 3

Rub the mixture over the chickens, place them in a deep bowl breast-side down, and let them sit at room temperature for a couple of hours (if time allows, refrigerate them for six hours afterward).

Step 4

Remove the core from the bell pepper, and cut the bell pepper, eggplant, and zucchini into large cubes, about 2 cm on each side.

Step 5

Arrange the vegetables on a baking sheet or in a baking dish in a single layer, drizzle with olive oil, and place in the preheated oven at 428°F for about seven to eight minutes.

Step 6

Remove the vegetables from the oven and toss them to coat in the oil and juices. Add the halved cherry tomatoes and sprinkle everything with finely chopped cilantro leaves and a clove of garlic. Season with salt and pepper to taste.

Step 7

Sauté the chicken in a grill pan with vegetable oil for about twenty-five minutes, until golden brown, turning occasionally. Serve with roasted vegetables, and use grilled chili peppers as a garnish.