Azerbaijani Chighirtma

Ingredients

• Poultry 1 piece
• Onion 20 oz
• Vegetable Oil 5 fl oz
• Turmeric a pinch
• Tomatoes 2 pieces
• Butter 0 oz
• Chicken Egg 5 pieces
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the skin from the chicken and cut it into large pieces: drumsticks, thighs, wings, and cut the breasts into 3 portions.

Step 2

Add the chicken to boiling water and cook for 10–15 minutes. Skim off any foam from the broth.

Step 3

Slice the onion into thin strips.

Step 4

Pour vegetable oil into a skillet and add the onion, season with salt, then place it over medium heat and sauté, stirring constantly, until golden brown.

Step 5

During frying, add a little melted butter, a pinch of turmeric, and a ladle of chicken broth.

Step 6

In a deep skillet, heat vegetable oil and sauté the chicken until golden brown, then add melted butter, and season with salt and pepper.

Step 7

Peel the tomatoes and chop them into small pieces.

Step 8

Add them and the sautéed onion to the chicken, and pour in a bit more melted butter.

Step 9

Lightly beat the eggs with salt, just enough to combine the whites and yolks.

Step 10

Pour the eggs over the contents of the skillet, do not stir, cover with a lid, and let it cook on low heat for 2–3 minutes.