Description
Insanely delicious dish! Meat, without exaggeration, just melts in your mouth! And amazing and spicy marinade in which marinated chicken, leaves behind a trail of amazing scent, even after the heat treatment.
Ingredients
-
Soy sauce
4 Tbsp
-
Chicken
2 piece
-
Figure
150 g
-
Pumpkin
-
Mustard
2 tsp
-
Honey
2 tsp
-
Mandarin
1 piece
-
Walnut oil
1 Tbsp
-
Bread crumbs
2 Tbsp
-
Paprika sweet
1 tsp
-
Allspice
-
Curry
0.5 tsp
-
Dill
1 Tbsp
Cooking
In a Cup put the mustard.
Pour soy sauce (Kikkoman TM).
Put seasonings.
Add the honey,
tangerine juice (I just squeezed manually)
and walnut oil (can be without it or to replace any other). Stir.
Cook chickens
and a good outside and inside were coated with marinade. Needs to marinate at least an hour at room temperature.
Meanwhile, prepare the filling: boil the rice until tender. If you have a normal figure, better to bring it to half, otherwise it will be crumbly.
Pour in the cooked rice soy sauce
add chopped dill, seasoning for vegetables, allspice,
diced pumpkin and dill - mix. I repeat: the pumpkin should be sweet, otherwise it is better to replace it with an Apple.
Preheat the oven. Stuff chickens with rice stuffing and fasten with toothpicks.
Pour into the pan a little water, about a finger and carefully stacked Chicks. Cover them thickly with breadcrumbs and put into the oven for 35-40 minutes at 170 degrees.
10 minutes take it out and pour our chicken gravy (water+juice secreted by the chickens). And send it back.
Get out and enjoy the crisp, juicy and mind-blowing chicken with fragrant side dish.
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