Kazan is a traditional dish of the peoples of Central Asia. This cauldron should be cast iron and roomy enough. Nowadays people do not cook on a fire, but even today these dishes are an ideal device for stewing meat, cooking pilaf and other dishes that require long and even heating.
It is necessary
-
- For the chicken in the cauldron:
- chicken (1.5 kg);
- 1 bell pepper;
- 3 tomatoes;
- 2 carrots;
- 3 small onions;
- 2 cloves of garlic;
- 1 bunch of green onions;
- 5 potatoes;
- 100 g of vegetable oil;
- salt;
- pepper;
- seasonings.
- For chicken and potatoes in a cauldron:
- chicken (1.5 kg);
- 2 kg of potatoes;
- 2-3 large tomatoes;
- 50 g lamb fat;
- 150 ml of vegetable oil;
- 3 tbsp spice mixes (coriander
- basil
- Red pepper).
Instructions
Step 1
Wash the carcass from the outside and from the inside, remove the skin from it, cut off excess fat if desired, cut the bird into large portions, put in a bowl. Chop the garlic, put it in a bowl of chicken, salt and pepper, add spices to taste, stir, refrigerate for an hour. Pour 100 grams of vegetable oil into the cauldron, put on fire, cut the onion into thin rings, put one third of the onion in the cauldron, as soon as the onion is browned, add the chicken, fry until half cooked.
Step 2
Wash, peel and cut the carrots into long thin slices, add them to the cauldron, fry for another 10 minutes. Boil 1-2 liters of water, pour boiling water into a cauldron so that the water covers the chicken. Wash and peel the potatoes, place in a cauldron and simmer until soft.
Step 3
Make a cross-shaped incision on the tomatoes, scald them with boiling water, remove the skin, cut the tomatoes into large slices, wash the bell peppers, cut them into rings, wash and chop the green onions coarsely, add the vegetables to the cauldron, close the lid and cook for another 15-20 minutes over low heat.
Step 4
Chicken with potatoes in a cauldron Wash the chicken, remove the skin, cut into large portions. Grind coriander seeds in a mortar, add salt, ground red pepper, dried basil, mix well, separate a quarter. Slice the tomatoes into thin rings.
Step 5
Rub each piece of chicken with the spice mixture, place in a glass dish in one layer, place the tomato rings on the chicken, then another layer of chicken. Close the glass container with a lid and marinate in the refrigerator for 3-4 hours. Wash, peel the potatoes, leave small potatoes intact, cut large ones into equal large slices.
Step 6
Remove the chicken from the refrigerator, drain the marinade, and pat dry the chicken pieces with paper towels. Pour vegetable oil on the bottom of the cauldron, put the cauldron on the fire, chop the lamb fat into small cubes, put in the cauldron, increase the heat to medium, melt the fat to make greaves, remove the greaves with a slotted spoon.
Step 7
Put the chicken in the cauldron, fry for about 20 minutes, stirring so that the bird is browned on all sides, remove the chicken pieces from the cauldron, put in a separate bowl. Sprinkle the potatoes with spices, stir, put in a cauldron, fry until tender, about 20 minutes, stir so that the potatoes are fried on all sides, put the chicken on top of the potatoes, close the cauldron with a lid, reduce the heat and bring to readiness. Serve the potatoes and cracklings on a large, flat platter without stirring.
