Chicken Roasting Stone Recipe
Ingredients:
For 4 people
🕐 Preparation: 15 min.
🕐 Cooking: 45 min.
| For the Saute: | ||||
|---|---|---|---|---|
| Chicken Gizzard (solid) (Cleaned) | 500 | Grams | ||
| Grape Vinegar | 2 | Tbsp | ||
| Rock Salt | 1 | Tbsp | ||
| Dry Onion (Medium Size) | 2 | Qty | ||
| Garlic | 1 | Clove | ||
| Liquid Oil | 1 | Half Cup | ||
| Green Pointed Pepper | 1 | Qty | ||
| Tomato (Or Tomato Paste) | 2 | Qty | ||
| Black Pepper | 1 | Qty | ||
| Salt | 1 | Tsp (large) | ||
| For the Presentation: | ||||
|---|---|---|---|---|
| Parsley (Finely Chopped) | 1 | Pinch | ||
| Dry Onion (Or Red) | 1 | Qty | ||
| Chili Pepper | 1 | Tsp | ||
| Tomato (Roasted) | 1 | Qty | ||
| Green Pointed Pepper (Roasted) | 2 | Qty | ||
Instructions:
-
Wash the stones thoroughly by rubbing them. Leave it for 10-15 minutes in water with vinegar and rock salt, drain and wash again. Chop small edible cubes and put them in the pot.
-
Add enough hot water to cover the gizzards by two inches and boil for ten minutes. Add a couple of sprigs of parsley and a teaspoon of salt to the boiling water. Remove the white clots, which we call kef, that rises above the water, with the help of a strainer and scoop. Transfer the pre-boiled gizzards to the colander and drain. Remove and discard the parsley stems.
-
On the other hand, chop the onions into cubes. Peel the garlic and chop finely. Chop the peppers into small pieces. Put the onions and garlic in the pot, put them in the oil you have heated, and fry them until they turn pink. Add the peppers and fry together for five minutes. Add the stones and continue frying. While the gizzards are roasting, add the pepper paste and fry together for 1-2 more minutes.
-
Finally, add the peeled and diced tomatoes, salt, pepper, cumin and thyme. If you have it, you can crush and add a pinch of fresh rosemary, thyme and basil leaves. Add enough boiling water to cover the roasted material by two fingers, then take it to low heat when it boils and cook until the water is gone.
-
For serving, finely chop an onion, lightly salt and rub. Add the finely chopped 1/4 bunch parsley leaves, sumac and chili peppers to the washed and drained onions and mix. Season with a few drops of lemon. Serve warm with roasted tomatoes and peppers. Enjoy your meal!
Chicken
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