Murkabob (Roast Chicken)
Chop the chicken carcass into pieces weighing 30-40 g, fry in lard or ghee until golden brown, add chopped onions, sliced carrots and continue to fry for 4-5 minutes. Then add the tomato puree and fry for another 5 minutes. Add potatoes cut into wedges to the chicken fried with vegetables, add a little water, season with salt, spices and simmer until tender. When serving, place the roast on a plate and sprinkle with finely chopped herbs.
| Products |
| a hen |
600 |
r |
| ghee |
60 |
r |
| or ghee |
60 |
r |
| potatoes |
800 |
r |
| bulb onions |
200 |
r |
| carrot |
200 |
r |
| tomato puree |
40 |
r |
| greenery |
35 |
r |
| spice |
|
taste |
| salt |
|
taste |
|
|
