Hazelnut chicken harcho

1 serving


Chop the prepared chicken carcass (it is better to chop) into portions, fold into a saucepan, pour cold water and cook for 45 minutes. After that, remove the bird and remove part of the fat from it, and strain the broth. clean the onions, wash, finely shred, fold together with the chicken in a sauté pan, add chicken fat and a small amount of broth, close with a lid and simmer on a low heat for 10-15 minutes. Sift the flour, dry in a dry frying pan, stirring, pour in a thin stream into a sauté pan and continue to simmer for another 7-10 minutes. Rinse the tomatoes or sour plums, cook in a small amount of water until soft and wipe with the decoction through a sieve. Grind walnut kernels in a mortar, adding a little warm broth, finely chopped garlic, cinnamon, black and allspice. Put the stewed chicken with the gravy in the boiling stock and boil for 10 minutes. After that, add the wiped tomatoes, crushed nuts with garlic and spices, salt, bay leaf, cilantro greens and boil for another 10 minutes. Serve Harcho Hot