Boiled Chicken with Cornelian Cherry Sauce
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry 5 oz
- Wheat Flour 0 oz
- Sugar 0 oz
- Cornelian Cherry 0 oz
- Raisins 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Boil the prepared chicken, strain the broth, and cut the chicken into pieces.
Step 2
Dissolve the flour, toasted until light yellow, in the strained broth (75–100 ml), add the previously soaked and pitted dried cornelian cherries, sorted and rinsed raisins, sugar, mix, and bring to a boil.
Step 3
Pour the resulting sauce over the pieces of boiled chicken, cover the pot with a lid, and simmer on low heat until the dish comes to a boil.
Step 4
Serve the chicken drizzled with sauce and sprinkled with parsley.
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