HOW TO MAKE NO PEEK CHICKEN?
One of the Sunday dishes I used to get when I was a kid and went to my grandmother’s for lunch. Don’t skimp on the chicken’s consistency. The red mark is the minimum for a union. Don’t buy one of those budget chickens whose flesh and bones after cooking slip off the carcass. Quality comes at a premium, of course, but I tend to eat chicken less often and eat better than otherwise.
INGREDIENTS:
4 diced chicken thighs ( WITH BONES).
100g.Of tahini.
A C.Of yogurt.
1 chopped medium onion.
A TBSP.Of vegetable oil.
A TBSP.Of parsley.
A TSP.Of salt.
Half TSP.Of black pepper.
Half TSP.Of sumac.
Half lemon.
PREPARATION:
Step 1:
I heated the oil in a kettle over a stove, then I added the chopped onions, sea salt, black pepper, and sumac and I removed it from the heat when stirring.
Step 2:
I mixed the remaining and then I added in the chicken in a ( Pyrex ) bowl, and I placed it in the oven until the surface becomes brown to red.
Step 3:
I removed the bowl from the oven and I immediately served it hot.
ENJOY IT!
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