Whole broiler chicken
Price on request
Chicken Dimlama
A traditional dish in which chicken and vegetables slowly braise in layers in their own juices, with no water added.
100 minServes 6Ingredients
- Baq-baq whole chicken (cut into pieces) or leg quarters — 1.2 kg
- Potatoes — 6
- Carrots — 2
- Onions — 2
- Bell peppers — 2
- Tomatoes — 3
- Cabbage — ¼ head
- Eggplant — 1 (optional)
- Vegetable oil — 3 tbsp
- Salt, cumin and black pepper — to taste
- Fresh herbs — 1 bunch
Directions
- Thaw the chicken, cut it into pieces and rub with salt, cumin and pepper.
- Cut the vegetables into large pieces: onions and tomatoes into rings, potatoes and carrots into chunks.
- Pour the oil into a heavy-bottomed pot and arrange the chicken as the first layer.
- Layer the onions, carrots, potatoes, peppers, eggplant and tomatoes on top, lightly salting each layer.
- Cover everything with cabbage leaves to trap the steam.
- Cover tightly, cook over medium heat for 5 minutes, then over the lowest heat for 1–1½ hours. Do not add water.
- Sprinkle with herbs and serve without disturbing the layers.
