Sobrim Chicken and smoked Habash

Sobrim Chicken and smoked Habash

Sobrim chicken and smoked habash recipe of chickens, smoked Turkish beef with mushrooms, flour, lemon juice, cream and parsley, a wonderful meal with a dish of vegetable salad or even yogurt salad and cucumber.
Ingredients
2 tablespoons vegetable oil
1 kg of chicken thigh
2 cups of mushrooms, slasher
1 1/2 tablespoon flour
2 cubic cubes of chicken broth
1/2 Cup, 100 g of smoked-out chicken breast, sliced for thin slices
3 cups water
1 cup of liquid cream
2 tablespoons parsley, finely chopped
2 tablespoons lemon juice
A quarter of a teaspoon of black pepper.
Preparation method
Heat the oil in a big bowl, pick up the chicken thigh until it's light gold, get the meat out and leave it aside.
In the same bowl, pick up mushrooms for 5 minutes, and mix it with flour.
Add two cubic cubes, smoked habash, water and take it well, bring the fried chicken thigh to the bowl and the most expensive mixture, dive and leave it on a quiet fire for 30 -35 minutes or until the chicken pieces are soft.
Add the cream, parsley, lemon and pepper juice, boil them for 3 minutes, then get them out of the fire, and put on the delicious dish.

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