Pilaf of baked chicken


chicken 900 grams
Figure 2 cup
water 4 cups
melted butter 1/2 cup
onions 2 pieces
eggplant 2 pieces
plums 1/3 cup
citric acid, 1 pinch
Powdered cinnamon 1 pinch
eggs 4 pieces
dill 1 beam
saffron 1 pinch
salt to taste


Cooking method:

Chicken carcass gutted, washed, cut into portions, add salt and fry. Add finely chopped and fry the onion, peeled, chopped and fried eggplant, washed dried plum, citric acid, cinnamon, all pour the beaten eggs mixed with finely chopped dill, and bake for 10-15 minutes.

Figure bust, rinse, soak in cold water for 10-15 minutes, then cook until soft.

Tilt in a colander, rinse with cold boiled water and leave for 5-7 minutes to the water glass.

At the bottom of the dish to put some of the oil, and rice over low heat with the lid closed until cooked pilaf bring. Part of the finished paint pilaf infusion of saffron (saffron pour 1/2 cup of boiling water for 15-20 minutes).

When a slide put rice on the plate, alternating layers painted with white, side lay ready chicken with vegetables and cherry plums, pour the oil.

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