Description
The feature is the name of the traditional Jewish appetizers, baked vegetables. And in addition chicken - suited to any garnish. Thanks for the recipe sonulya-Sonia, LJ.
Ingredients
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Chicken fillet
500 g
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Carrots
400 g
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Broth
2 cup
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Prunes
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Honey
4 Tbsp
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Spices
Cooking
The words of the author. Peel the carrots and cut into small pieces or use baby carrots - it's already chopped and cleaned. Peel the onions and thinly slice. Chicken fillet (I had Turkey) cut into strips.
In a frying pan or saucepan heat the oil and add the meat. Sprinkle the chicken with salt and pepper.
Sauté the chicken on both sides until Golden brown. Put the meat on the plate [b](just moved into a frying pan, which is then put in the oven)[/b] and put in a pan onions.
Fry onion until soft, 5-7 minutes. Then add to the pan the carrots and cook another 5 minutes or until the carrots are browned.
Return the meat to the pan, add honey, sprinkle with turmeric, prunes
and pour in the broth. [b]have Added a handful of barberry.[/b] mix Well and bring to a boil.
Preheat the oven to 350F (180*C). Cover skillet and place in preheated oven. Cook until the meat is cooked - 30-40 minutes for chicken on the bone, 20 to 25 minutes for chopped chicken. I decided to make a side dish of buckwheat, it was very tasty.
[img]http://i058.radikal.ru/0912/6f/9b6b378dbc0a.jpg[/img]
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