Stuffed chicken in a warm pack, the best taste and the least demanding way for Ramadan solicitations
the parts
Chicken the size you like
bagthermal
A cuprose
2Onion
Flavors: salt + dark pepper + tomato and onion powder + flavors + paprika + curry and turmeric
Steps
Stage 1
The primary thing to do is wash the chicken well with flour and absorb it water, vinegar, lemon juice, and a teaspoon of salt for about a fourth of 60 minutes.
Stage 2
From that point onward, let it channel and set up its marinade with
a cleaved onion 🌰 with salt and pepper and a spot of flavors and paprika.
Rub it well on the chicken, spreading it open between the meat and the skin, and rub it with this combination. Leave it on as long as you don't make rice.
Stage 3
Cleave an onion 🌰 and put it in the pot with your delightful flavors: salt, pepper, flavors, garlic powder, onion powder, a sprinkle of paprika, a sprinkle of curry, turmeric, ginger,
furthermore, obviously these flavors, as per what you like, and as per the size of the cake and how much rice, yet not to an extreme, with the goal that the taste is awesome.
Stage 4
Make sense of the multitude of previously mentioned things about the fire, regardless of whether you have an entire cinnamon stick and one lome (dried lemon), and before you stuff them, eliminate them.
Stage 5
The onion is simply becoming brown and the smell of flavors is emerging. Put a
cup of rice on them and stew it with them for two minutes.
Then put some water in it and let it overflow with it. Then, at that point, turn down the intensity until it hydrates, and afterward switch it off. You need it
to be not exactly half too.
Stage 6
Get the chicken, stuff it with the rice we made, and close it well with a string
or on the other hand the shoulders of its legs
Stage 7
Get the warm sack and placed a spoonful of flour in it and mix it in it so the entire pack is covered with a layer of flour so the chicken doesn't stick in it.
Stage 8
Place the chicken taken care of, close it, and with scissors or a blade, make 3 openings like this clinched so it doesn't make
a little opening by any means, yet you can simply puncture the sack.
Stage 9
Place the sack inside the chicken in a profound plate, and put two cups of water in this plate,
also, every time the water vanishes, put more water
also, proceed with it in the broiler. It will require about 90 minutes to two hours, however you go on with it each thirty minutes.
Stage 10
Get her well and recover
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