How To make Kazakh Lemon Chicken
1 tb Olive oil
2 ea Whole chickens (3-lbs ea)
2 ts Ground ginger
1 t Paprika
3 ea Cloves garlic minced
1 ea Large onion chopped
1/4 ts Saffron
1/2 ts Nutmeg
2 ts Salt
2 tb Black pepper Fresh grnd.
2 c Chicken stock
1 c Green olives chopped
- without pimientos 4 tb Lemon rinds minced
Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway. Cook on High heat until boiling. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender
& golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to Low & simmer 5 minutes. Spoon sauce over chickens & serve. Origin: Chef Boris Nurdamanbye, Hotel Otrar, Almaty, Kazakhstan
How To make Kazakh Lemon Chicken's Videos
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Try this sauce in Shawarma/Tortilla Wrap/Sandwich/Burger, once you try...you will never forget the taste !!!
_INGREDIENTS USED_
*** STEP ONE ***
- Greek Yogurt 1 Cup
- Salt 1/4 Tsp
- Red Chilli Powder 1 Tsp
- Mustard Sauce 2 Tbsp
- Mayonnaise 1/4 Cup
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- Black Pepper 1 Tsp
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*** STEP TWO ***
- Oil 2 Tbsp
- Garlic 1 Tbsp
- Garlic Paste 1 Tbsp
- Butter 1 Tbsp
⁉️USES: This sauce can be used in Shawarma, Tortilla Wraps, Burger, and Sandwiches.
⁉️STORAGE: This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
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⏩ A few ultimate-delicious recipes from my channel:
◼ Guinea fowl cooking in oven:
◼ Bull tail stew with chestnut:
◼ Chestnut dish with lamb meat:
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◼ Liver kebab of lamb:
◼ Cooking lamb brains recipe:
◼ Lamb testicles kabob:
◼ How to cook rabbit in the wilderness:
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