Hello Funature friends! Chef Beyk is here with “Akbar Joojeh”- a popular Mazandarani dish.
Ingredients:
Baby chicken 1 (It is better that the chicken weights 800-900 grams)
Onion 1
grated walnut 4tbs
Pomegranate paste ½ cup
Grated garlic 4-5 cloves
Brewed Saffron ¼ cup
Butter 200g
Salt, black pepper to the required amount
Lemon Juice ½ cup
Olive oil 2tbs
Canola oil as required

Skin the chicken and wash it clean. Then, put it in a large bowl
To marinate the chicken, add brewed saffron
Rub the chicken with the grated garlic completely
Add half of the diced onion
sprinkle salt and black pepper over the chicken
Add lemon Juice
Add the rest of the onion and let the marinated chicken rest in the fridge for 12-24 hours
Truss the chicken with a string
Pour a large amount of oil in a pot as it completely covers the chicken.
When the oil is hot, place the chicken in it
When the chicken color changed, cover the pot with a lid, turn the heat down, and let the chicken cook for 25 to 30 minutes. Do not forget to flip the chicken.
To prepare the sauce, heat the olive oil in a pan
Add the butter
Add the pomegranate paste to the butter and oil mixture and stir well
Add the grated walnut
Pour 2-3tbs brewed saffron
and finally add 8-10 stewed plums
Note: When the chicken is completely fried, stir-fry it for 2 or 3 minutes with butter for an amazing taste.
Serve the chicken with cooked rice
Coat the chicken with the prepared sauce
Top with the grated walnut for better look
Akbar Joojeh is one of my favorites; it has a sour taste
Wow! It’s yummy


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