Ruddy, juicy chicken baked in the oven with aromatic spices. Very tasty!
Cooking time 1 hour
Chicken 1 pc
Curry 1 tsp
Butter 20 g
Zira 1 piece
Salt to taste
Rice (for garnish) 200 g
Champignons (for garnish) 100 g
Carrots (for garnish) 1 pc
Vegetable oil (for garnish) 2 tbsp. l.
Rinse the chicken well and leave to warm to room temperature.
Combine oil, spices and salt in a bowl.
Cut the chicken into the brisket and unfold. Cover with cling film and beat off a little.
Spread with spices and butter and let stand for 1 hour.
Place on a baking sheet with foil.
Put in the oven for 1 hour at 200 degrees C. Cool the finished chicken a little and cut into halves.
For a garnish in vegetable oil, fry the mushrooms with carrots, add half-cooked rice and 1/2 glass of water. Simmer until cooked for 5-7 minutes over medium heat.
Put rice on a dish, chicken on top and pour over the chicken juice. Decorate with herbs. Serve to the table.