Monday, August 22, 2011

Chicken Bozartma - Azerbaijani Chicken Fricassee Recipe

Azerbaijani chicken fricassee. Serves 4 or 5.

3 to 4 lbs. chicken pieces
2 medium onions, minced
2 to 3 T. butter
4 young carrots, julienned
1-1/2 cups beef bullion
Salt to taste
A generous pinch of cayenne
A pinch of saffron, optional
2 T. chopped parsley
1/2 lemon, sliced

Step 1. Wash and dry chicken and brown lightly with onions in 2 tablespoons butter, adding more butter as needed. Add carrots and continue cooking for 2 more minutes. Pour in hot bullion, season with salt and cayenne pepper, cover and simmer until chicken is tender, about 45 minutes.

Step 2. When chicken is done, dissolve saffron in 1/4 cup hot water and strain over chicken if you choose to use saffron. Stir, check seasoning, and serve with chopped parsley and slices of lemon on top. (Note: This dish is good made a day in advance and reheated, with parsley and lemon added just before serving.)

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