Chicken in Arabic: the best recipes of the East

Oriental cuisine is attractive for its taste. Despite the growing popularity of Chinese and Japanese culinary, our people have a continuing interest in other ethnic cuisines. In particular, to the Arab. The spice of dishes and the lack of the need for rare and too exotic ingredients distinguish them from Asian delights. Simultaneously, the same chicken in Arabic loses the natural gustiness and dullness of chicken, becoming an appetizing and juicy dish. In addition, you can cook it in several different ways, introducing a variety of menus. So you will not get tired of the bird for a long time.

Chicken in Arabic: recipe with lemon

One of the most common and favorite methods in the Arab countries is the preparation of birds. Do not need anything extraordinary: the carcass portion is cut (you can take your favorite spare parts), the garlic head is crushed - it's enough for a pound of chicken. Garlic is poured a glass of water, in which a spoonful of fresh lemon juice is diluted. In this marinade, the meat is soaked for about two hours. During this time just have time to cut more greenery and three large onions. Of the latter, it is necessary to make a roast - not brown, but only to transparency.

Two eggs beat a little, mix with salt, onions and herbs. Flour is poured into another bowl. Parts of the bird fall in it, then they are well dipped in the egg mixture, roasted, put into shape and poured with the remaining "lezon". The chicken in Arabic is removed to the oven, where it is kept until ready. Serve it, of course, with rice. Although she is "friendly" with any other neutral side dish.

Cubsa

This way, how to cook chicken in Arabic, will provide your family with a full tasty dinner. The kilo of meat, freed from skin and bones, is cut large. Two small onions are also cut unevenly. Six tomatoes are divided into 8 lobules each. Now seasonings: 12 pods of cardamom are slightly pushed for the extraction of seeds, shells are thrown out. To spice are poured a spoonful of pepper-peas, half - seeds of zira and salt at discretion. Spices are rubbed, after which two large garlic cloves are added, and the process repeats. In the thick-bottomed dish, onion slices are fried, then chicken, seasoning mixture and long-grain rice are added - about two glasses. Half a minute the sauté pan is kept on the fire (with stirring), then tomatoes are put and the broth is poured in. A quarter of an hour the chicken in Arabic languishes under the lid, then five without it. Half a glass of raisins and a spoon of fried almond flakes are poured into the container. After 10 minutes, held under the lid, the dish is sprinkled with a spoon of almonds with chopped cilantro and served to the table.

"Arabka" in the crust

If you like to crunch, you will like another chicken in Arabic, fried in a special batter. For its preparation, melted two spoons of oil (based on grams for seven hundred meats), slightly cool and combine with the beaten egg. The mixture is peppered; It is possible and salt, but then the crust will turn salty, which not everyone likes. So it's better to do these manipulations with chicken. In a separate bowl, a glass of solid grated cheese and a spoon are mixed with three crushed or chopped walnuts. Each piece of the bird is first dipped in the first pot, then falls into the second. Billets are laid out in a frying pan and put in the oven for almost an hour (the oven is heated to 180). When the chicken is gilded in Arabic, it is taken out and poured with a sauce of two cloves of garlic, lean oil and lemon juice, taken in two spoons. Five minutes of insisting - and immediately on the table. The cooled and warmed dish loses much in taste.

Honey Chicken

Another super popular oriental dish. In this recipe, the chicken is cooked in Arabic in the oven. It will take a small specimen, you can say - a chicken, grams for 750.

Peanuts chopped, chopped or pounded, it should be 3-4 spoons. Half a spoonful of butter melted, mixed with nuts and two tablespoons of honey. Most of the mixture the carcass is abundantly greased from the inside, the remainder is divorced with a spoonful of rose water and leaves for the chicken's coating outside. Half an hour to impregnate - and in a very hot oven to a good tan. In ready-made form, the chicken is cut in Arabic in halves, placed on a heated large plate and sprinkled with ginger (ground or pickled), large chopped nuts and small twigs of greenery.