Chicken in Blackberry Sauce

Recipe

Ingredients:

• 1.5 kg chicken
• Salt
• Pepper
• Paprika

For the sauce:

• 500 g walnuts
• Fresh coriander
• 3–4 garlic cloves
• 800 g pomegranate seeds
• 400 ml cold water
• Dried coriander / blue fenugreek
• Salt / red pepper

Preparation:

1. Season the chicken with the spices, rub them in well, and roast in the oven at 200°C for 1 hour.
2. Grind the walnuts, coriander, and garlic. Blend the pomegranate seeds with the water, then strain.
3. Add salt, pepper, and spices to the walnut mixture. Pour in the pomegranate juice, mix, and blend until smooth — the sauce is ready.
4. Pour the sauce onto a serving dish and place the roasted chicken pieces into it.

Enjoy your meal!

Ingredients (6 Servings):

1.5 kg broth kit, along with a small amount of meat (head, legs, neck, wings), 

1 medium-sized onion, 

1 medium stalk Leek, 

1 large carrot, 

1 medium parsley root, 

1 Celery, 

2-5 seeds of black pepper,

Salt to taste. 

Directions: 1. Put broth kit into the pot, pour 3 liters of cold water and bring to a boil over medium heat. 2. Clean the carrots and parsley root and chop in large pieces. Clean onions and cut into 4 parts. Cut Leeks in the middle and wash thoroughly in tap water and cut in large pieces. 3. As soon as the water stars boiling set fire to a minimum and remove the foam. 4. Add onions, carrot, parsley root and leeks. Cook broth for 2-2.5 hours over minimum heat. Do not put the lid tightly, do not boil too heavily; occasionally remove the foam. 5. 30 minutes before it’s fully prepared add the Celery and pepper seeds.6. Drain the broth on small sieve. 7. If you plan to eat broth immediately, season it couple minutes before it’s done.

Ingredients (4 servings): 

1 chicken (1.3 kg), 

150 g smoked ham, 

4 thyme branches, 

2 bay leaves, 

1 tablespoon oil, 

3 tablespoons butter, 

2 tablespoons flour, 

0.5 L.Red wine, 

200 g. Mushrooms, 

200 g. Onions,  

Shallots, 

Fresh Parsley, 

Salt,

Pepper.

Preparation: Cut the chicken, rinse with cold water and dry. Sprinkle it with salt and pepper. Chopham. Wash greens in cold water. Heat oil and 1 tablespoon butter in Casserole. Add ham and fry. Remove the ham and add chicken pieces fry them until golden and remove. Pour the flour in remaining oil and slightly fry. Add the wine and bring to boil. Then put in the chicken pieces and add the thyme and bayand cook for 25 minutes on low heat. Clean onions. Wipe the mushrooms. In the remaining butter add mushrooms and onions and cookfor 2-3 minutes. Turn the heat to low and cook for additional 10 minutes. Add the ham and toss, then add this mix to chicken and toss.Cook for additional 25 minutes. Finally, sprinkle with parsley.