How to make a chicken parlor – theme

chicken parlor

Ingredients

• One kilogram of chicken pieces with bones.
• liters of water.
• 1 teaspoon each of:
  • Turmeric;
  • Ground fresh ginger.
  • Ground cinnamon.
• Half a cup of soft butter.
• Three minced garlic cloves.
• Two teaspoons of Al-Bazzar Al Khaleeji spices.
• Three pieces of small onion, chopped.
• A century of chopped peppers.
• A cup of chopped tomatoes.
• Three dried lemons.

how to prepare

• Heat the butter in a large saucepan on the stove and add the onions and garlic.
• Fry the mixture with butter for a minute, then add the ginger, spices and turmeric and fry the mixture for another minute.
• Add pieces of chicken with each of the following: hot pepper, cinnamon, tomatoes and dried lemon to the mixture and season it with a little salt and ground black pepper.
• Pour a liter of water over the mixture and boil slowly over low heat for about ninety minutes.
• Remove the mixture from the heat, pour the salona chicken into a deep serving dish and serve with white rice.

Meat and Vegetable Fair

Ingredients

• A kilo of meat cut with the bone.
• Three to four large, finely chopped tomatoes.
• Two teaspoons of cumin.
• Two tablespoons of flour.
• Two teaspoons of fine coriander.
• Small spoon of salt.
• One to two teaspoons of mixed spices.
• ¼ teaspoon of black pepper.
• Two to three tablespoons of olive oil.
• Two large onions, chopped.
• A clove of crushed garlic.
• One or two chopped pepper pods.
• Half a cup of tomato paste.
• Three bay leaves.
• Medium size cinnamon stick.
• A teaspoon of cumin is good.
• A sweet green pepper cut into cubes.
• Three to four cardamom pods on the right.
• Two correct lomé pills.
• A large potato, cut into large cubes.
• Two cups of okra.
• 1 cup finely chopped green cilantro.
• Two to three tablespoons of lemon juice.
• 1 tablespoon each of:
  • Chopped ginger.
  • Cilantro love.
  • salt.
• Half a teaspoon each of:
  • blame.
  • Sweet cardamom.
  • Chili.

how to prepare

• Put: flour, cumin, lumi, coriander, salt, pepper, cardamom, chilli and spices in a small dish and mix the ingredients together, then spread them over the meat.
• Heat the oil in a large saucepan over medium heat, add the meat and stir it in the oil until it acquires a golden color.
• Remove the meat from the casserole and set it aside.
• Add the onions, garlic, ginger and pepper to the same pan and stir the ingredients until the onions wilt a bit, then return the meat to the pan.
• Add: tomatoes, paste, coriander, bay leaf, cinnamon, cumin, lumi, cardamom and salt, and mix the ingredients with a wooden spoon until the ingredients are well combined, then add a cup of water.
• Cover the pot and cook the meat with the mixture over low heat for about an hour, until the meat is cooked.
• Add the potatoes, okra and green pepper to the meat and add more water as needed.
• Cover the pan and leave it on low heat for about half an hour or until the vegetables are completely cooked.
• Add the green cilantro and lemon juice and mix the ingredients together.
• Remove the pot from the heat and pour the saloona into a deep serving dish and serve it right next to the mixed rice.