One of the foods that can be prepared in autumn and winter is nardoni chicken or pomegranate chicken. This food is actually a kind of stew that is served with pilaf and originally belongs to the northern regions of Iran, but it has been able to reach other parts of Iran and open its place in the hearts of everyone. Naturally, pomegranate paste and pomegranate seeds are very important in the recipe for nardoni chicken. Both fresh pomegranate and dried pomegranate can be used in this food. In northern Iran, especially Mazandaran, nardoni chicken is cooked using dried pomegranate in all seasons. Many people also prepare this food with fresh pomegranate for Yalda night. Since we are in autumn and pomegranates can be found in all homes, in this part of Cooking Tutorial BingMag, we will teach you How to prepare nardoni chicken. It is better to practice from now on and you can cook nardoni chicken for this night's night.
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Ingredients for nardoni chicken <//>
- Chicken: 3 large pieces
- Natural pomegranate juice: 1.5 cups
- Pomegranate: 1
- Pomegranate paste: 3 Up to 4 tablespoons
- Onion: 1
- Garlic: 3 large cloves
- Tomato paste: 1 tablespoon
- Turmeric, Black pepper and salt: in the required amount
How to prepare the backgammon chicken
Dip chicken breasts in turmeric, salt and pepper to taste.
Then fry the chicken in a pan with oil and butter. Turn the sides until they are red on both sides.
After the chickens are fried, take them out of the pan and add the finely chopped onions to the pan. Roast the onions until completely golden.
Grate the garlic or add it to the pan after the onion is golden.
Roast the garlic a little and the aroma rises, add the tomato paste and fry the garlic, onion and tomato paste together a little. Then add the pomegranate paste. Do not increase the heat of the flame during this time because pomegranate paste does not need to be roasted at all and high heat will spoil its taste.
After adding pomegranate paste, add pomegranate juice immediately And let it boil. After boiling, you should adjust the amount of salt, sourness and sweetness of the stew at this stage. If your pomegranate paste was too sour or you wanted the taste of the stew to be smooth, you can add a little sugar to the stew to make it taste more balanced.
After setting the pickle stew, add the fried chicken to Add it. Gently place the chickens in the pan so that the stew water surrounds them.
Close the pan and let the chicken cook in the sauce over low heat for 2 to 3 hours and the stew will settle. While the chickens are cooking, turn them over so that the whole place is covered with sauce. Before serving, add the pomegranate that you have already sliced to the stew and after 15 minutes, turn off the gas flame. Note that pomegranate seeds should not be heated for more than 15 minutes, otherwise they will lose their beautiful red color and turn white.
Recipe and photo: Maryam Ebrahimi
Tags: how, prepare, nardoni, chicken;, delicious, authentic, northern, stew, yalda, night