Erevan chicken from Abrikos (Apricot) restaurant
Chef Ramil Imangulov shows how to cook Erevan chicken with cherry plum, pomegranate and gumbo.
Ingredients:
350-400 g chicken;
1-2 onions (average);
2-3 tomatoes;
70 g butter;
3-4 cherry plums;
50-60 g green beans;
20-30 g fresh cilantro;
20 g pomegranate seeds;
3-4 gumbos;
Salt, pepper to your taste.Step 1
Prepare ingredients.
Step 2
Cut onion.
Step 3
Cut chicken into pieces.
Step 4
Halve cherry plums and remove seeds.
Step 5
Cut tomatoes.
Step 6
Place butter on a pre-heated frying pan.
Step 7
The meat is very tender if frying chicken on the butter.
Step 8
Fry until golden crust.
Step 9
Add onion.
Step 10
Sprinkle with salt and pepper.
Step 11
Wait until the onion is ready.
Step 12
Add tomatoes. You don’t need to peel tomatoes beforehand: when frying, the skin will be removed easier without extra product consumption.
Step 13
Add cherry plums.
Step 14
Do not forget to mix up.
Step 15
Add green beans.
Step 16
Chop fresh cilantro.
Step 17
Arrange the dish on a plate.
Step 18
Top with greens.
Step 19
Add pomegranate seeds. Our dish is ready!
Bon appetite!
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