Chicken is a versatile product. It is served both on weekdays and on holidays, and as an appetizer in the form of salads, julienne, and as a main dish. There are just a lot of ways to prepare it - you can boil a golden broth with homemade noodles or cut an original layered salad. Or make a kebab, chakhokhbili, pie, casserole, stew. Or you can roast the whole chicken - in the oven, in a pan or on the grill. The proposed recipe represents just such a dish - a dish of chicken marinated and roasted whole on a skewer with baked fruits or vegetables.
It is necessary
-
- 1 chicken carcass (1, 4-1, 6 kg)
- vegetables (zucchini
- eggplant
- carrot
- onion
- garlic) or fruit (apricot
- plums
- apples
- pears) to taste - 300-500 g.
- For garlic marinade with sour cream: 200 g sour cream
- 3-4 cloves of garlic
- salt to taste.
- For oil marinade:
- 3 tablespoons of peanuts
- 2 cloves of garlic
- 1 large onion
- 2 tablespoons refined vegetable oil
- ground black pepper
- 1 teaspoon of salt.
- For currant marinade:
- 600-800 g of red or black currant berries
- 1-2 medium onions
- parsley and dill
- salt
- ground red (hot and sweet) pepper to taste.
Instructions
Step 1
Wash, gut the chicken, remove the internal fat. Pat dry the chicken with paper towels. Marinate the chicken using one of the marinade recipes provided.
Step 2
Preparation of marinades Garlic marinade with sour cream. Season the sour cream well. Pass the garlic through a press or grate on a fine grater. Grate the prepared chicken carcass on all sides with chopped garlic and salted sour cream. Refrigerate for 1.5-2 hours.
Step 3
Oil marinade. Chop the onion finely. Lightly fry the peanuts, peel and grind in a mill. Pass the garlic through a garlic bowl or crush with a rolling pin. Combine the garlic, salt and pepper in a cup. Add onions, vegetable oil, ground peanuts. Mix everything thoroughly. Grate the chicken on all sides with this mixture. Refrigerate for 1 hour.
Step 4
Currant marinade. Crush or squeeze fresh black or red currants. Chop the onion and herbs finely. Mix currant juice or berry puree with onions and herbs in a separate bowl. Add salt and red pepper there. Stir again. Grate the prepared chicken with currant pulp with onions and spices. Place the marinated chicken in the refrigerator for 2 to 3 hours.
Step 5
Wash vegetables or fruits - eggplant, zucchini, onions, plums, sour apples, apricots, pears. Remove seeds, cut into large pieces. Stuff the pickled chicken with fruits or vegetables. Prepare the holes with a wooden skewer.
Step 6
Tie the wings and shins with a thick thread or string. Spit the chicken and send it to the oven preheated to 180 C. Place a baking sheet lined with foil on the bottom of the oven so that excess juice and fat drip onto it. Bake for 1 hour 15 - 1 hour 30 minutes, gradually increasing the temperature in the oven to 210-220 C. The chicken should turn brownish and ruddy.
Step 7
Transfer the cooked chicken to a serving dish, arrange lettuce and baked vegetables or fruits around, garnish with herbs.
