Juicy chicken azu with herbs

Tatar cuisine

---

Description Products Steps

In its homeland, the Tatar dish azu is prepared from beef or lamb, but since chicken meat has become popular in the modern world, culinary specialists have interpreted it in this version. It turns out no worse, just as tasty, rich in juices and aromas. The cooking processes are followed in the same way as in the traditional basics, and only spicy herbs, including Georgian suneli hops, add a special spicy piquancy to the dish.

1. Calories
   146,97 kcal
2. Protein
   9,18 gram
3. Fat
   8,11 gram
4. Carbohydrates
   9,76 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Chicken thigh

   ---

   
   700 g
2. Potato

   ---

   
   800 g
3. Pickles

   ---

   
   2 pcs. = 60 g
4. Onions

   ---

   
   1 piece = 80 g
5. Hop-sunels

   ---

   
   1 tsp. = 3 g
6. Salt

   ---

   
   to taste
7. Black pepper ground

   ---

   
   to taste
8. Bay leaf

   ---

   
   2 pcs. = 2 g
9. Tomato paste

   ---

   
   2 tbsp. l. = 60 g
10. Ketchup

    ---

    
    3 tbsp. l. = 66 g
11. Sugar

    ---

    
    2 tsp. = 16 g
12. Vegetable oil

    ---

    
    4 tbsp. l. = 68 g

Steps:

1. 
   Clean the thighs, remove the skin and remove the bones. Wash and dry. Peel and wash the potatoes and onions. Prepare the rest of the food and utensils in which you will cook.
2. 
   Cut the meat into small pieces (25-30 mm) and fry them in two steps over high heat for 2-3 minutes in vegetable oil until golden brown. Transfer the meat to a stewing dish.
3. 
   In the same frying pan, fry the onion, cut into half rings, for 4-5 minutes. Transfer it to the meat, add salt, sprinkle with suneli hops or other herbs.
4. 
   Add oil to the pan, heat well and add chopped potatoes. Stirring, fry for 12-14 minutes until almost done. At the end, add salt and place in a container with meat and onions. Add chopped cucumbers there too.
5. 
   Pour tomato paste diluted with water with ketchup, sugar and salt into the meat and vegetables. After boiling, simmer for 8-10 minutes under the lid over low heat. Turn off and let sit for 10 minutes.
6. 
   Serve the basics hot. Sprinkle chopped herbs on top. Serve fresh vegetable salad and bread if desired.

---

eng3info@gmail.com