Azeri Chicken Stew (Azerbaijan)
Azeri Chicken Stew (Azerbaijan)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, azeri chicken stew (azerbaijan). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Azeri Chicken Stew (Azerbaijan) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Azeri Chicken Stew (Azerbaijan) is something that I have loved my whole life. They’re nice and they look wonderful.

The national dish of Azerbaijan is plov, a rice-based pilaf seasoned with broth. The national dish of Azerbaijan is plov, a rice-based pilaf seasoned with broth. Find our recipe for saffron and lamb plov with dried chestnuts Half the world loves a kebab, and the other half just hasn't got around to knowing them yet.

To begin with this recipe, we have to prepare a few components. You can have azeri chicken stew (azerbaijan) using 42 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Azeri Chicken Stew (Azerbaijan):
  1. Get Ingredients:
  2. Get For Chicken meatballs -
  3. Make ready 200 g chicken thighs (minced)
  4. Take 1 tbsp Extra virgin olive oil
  5. Make ready 2 clove garlic (minced)
  6. Get 1/2 tsp Salt
  7. Make ready 1/2 tsp spice powder mix (2 cloves, 1/2 inch Cinnamon, 2-3 black peppercorns, 1 green cardamom, 1/2 star anise)
  8. Get 1 tbsp Mint (chopped)
  9. Take 1 tsp Chives (chopped)
  10. Take 1 tsp sorrel (chopped)
  11. Take 1 tsp tomato puree
  12. Make ready For Stew -
  13. Take 2 tbsp green peas (fresh/frozen)
  14. Get 1 tender Carrot (cubed)
  15. Take 2 pieces Pumpkin (2 inch sized)
  16. Get 4-5 Baby Potatoes
  17. Get 2-3 Baby Onions
  18. Prepare 1 tsp white pepper powder
  19. Get 1/2 tsp Kosher Salt
  20. Make ready 200 ml water
  21. Make ready 2 tbsp Milk
  22. Get 1 tsp Butter
  23. Prepare 6 Raisins
  24. Make ready 3 Almonds
  25. Prepare 1 Prune
  26. Take —————————-
  27. Prepare Nutritional Proximative Values (Per Serving)
  28. Get 448 Kcal Energy
  29. Take 30 g Carbohydrates
  30. Get 28 g Fat
  31. Get 24 g Protien
  32. Make ready 341 mg Sodium
  33. Make ready 13 g Sugar
  34. Get —————————-
  35. Prepare Service Gears:
  36. Take 1 Non stick flat bottom Saucepan/Soup couldron with Glass Lid
  37. Take 1 wooden Ladle
  38. Get 1 deep porcelain bowl
  39. Make ready 1 quarter plate (microwave safe) OPTIONAL
  40. Make ready 1 microwave oven (OPTIONAL)
  41. Take Paper Napkins and towels
  42. Prepare Teaspoons

Bozartma (lamb stew) is a Caucasian soup with lamb popular in Georgia and Azerbaijan. The word bozartma is derived from the Azerbaijani word bozartmaq which means 'cooked chunk of meat'. Lamb shank needs to be steamed for a long time before it is fully cooked. Chicken soup exists in almost every cuisine, and in Azerbaijani as well.

Steps to make Azeri Chicken Stew (Azerbaijan):
  1. Mix all the ingredients of Chicken Meat Balls and set aside for 10 minutes.
  2. Microwave Method: In a microsafe dish, make 1.5 inch sized balls and microwave for 1minute 30 seconds on full power. The balls will be cooked and excess fluids will ooze out.
  3. Flame Method: In a nonstick sauce pan place the 1.5 inch sized balls and cover it till the balls are cooked and excess water oozes out. Remove the balls and water seperately in a plate and use the saucepan with the flow of recipe.
  4. Heat saucepan/soup couldron over medium flame, analyse using palms to feel the vessel heat. Add butter, salt, vegetables, saute it lightly for few minutes.
  5. Add Almonds, Raisins, Prune, water, milk, pepper, salt and the oozed chicken meatball's water and seer it on low flame with cover for 12-15 minutes till the vegetables gets soft and the water reduces to half.
  6. Add the chicken meatballs and check the seasoning by tasting it. If needed add more seasoning as per taste.
  7. Serve this Eurasian Delight Hot with local multigrain bread or eat as it is. Bon Apetité!

Minced lamb meat and rice infused with herbs and spices wrapped in either cabbage or vine leaves make Azeri Dolma. Dolma uses vine leaves in the winter and spring, eggplants and peppers during the summer and cabbage leaves in autumn. Then add some mutton broth, saffron infusion and stew till ready. Cut tomatoes into halves and brown in butter. Serve kourma garnished with fried tomatoes.

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