Kyrgyzstan Chicken

Kyrgyzstan Chicken


  • 1 whole chicken
  • 1 onion
  • 2 carrots
  • 1 sprig of celery
  • few garlic cloves
  • few sprig of parsley
  • water
  • spices: a few peppercorns, a few cloves, one cardamom, several grains of fennel seeds, a few grains of juniper berry

For sauce:

  • 100 g almond
  • 50 ml soup
  • 1 garlic clove
  • pinch of salt


This is the amount for four people, or four meals. Put the whole chicken into appropriate pot and pour cold water. Add onion you previously cut into quarters, carrots cut into pieces, sprig of celery cut onto larger pieces, garlic clove and sprig of parsley (leaves will remain for another recipe). Add spices and put on the high heat. When the water boils, reduce temperature and cook for one hour. During cooking will appear foam, remove it using perforated spoon. After one hour, pull out the chicken, let it cool, clean the meat from the bones and skin and chop into small pieces. While the chicken is cooled, make a dressing sauce: grind 100 g of almonds, add 50 ml soup in which you cooked chicken, one garlic clove and salt and mix it all together until you get a thicker sauce. Add soup as needed. Pour sauce over chicken, taste and possibly add some salt. Serve on leaves of lettuce and sprinkle with dried paprika and chopped almonds.

Don’t throw a cooked onion and celery, but blend it and save for dinner – it can be a great sauce with fish, chicken or tuna, add spices per your taste.

Kyrgyzstan Chicken

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