Back to restaurant

Farm Chicken with Green Salad and Adjika

Farm chicken is a dish cooked everywhere. But at Syrovarnya, it's different. A whole bird is taken, the backbone removed, marinated for six to seven hours in salt, pepper, rosemary, garlic and olive oil — then sent into a tandoor or oven. The meat comes out juicy, the skin crispy. On the plate alongside: a fresh salad of baby spinach, cucumber and carrot in a lemon-honey dressing, grated parmesan and adjika sauce made from fresh tomatoes. Simple, honest and very good.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Recipe author

Fakhriddin Shodiev

Ingredients

Farm chicken (ready)

400 gram

Baby spinach

20 gram

Crunchy cucumber

15 gram

Fresh carrot

15 gram

Fresh tomato adjika sauce

40 gram

Lemon-honey dressing

to taste

grated Parmesan

to taste

Salt, black pepper

to taste

Rosemary

to taste

Garlic

1 clove

Olive oil

to taste

step

Take a fresh chicken and remove the backbone — this allows the bird to lay flat and cook evenly. Pat thoroughly dry.

step

Rub the chicken with salt, black pepper, rosemary and minced garlic, drizzle with olive oil. Refrigerate for 6–7 hours — the marinade needs time to fully penetrate the meat.

Preheat the oven to 200°C or the tandoor to 360°C. Place the chicken and roast: 20–25 minutes in the oven, 10–15 minutes in the tandoor. Timing depends on the size of the bird.

Check for doneness — there should be no pink inside. Place the chicken on a plate or wooden board. Alongside — baby spinach, cucumber and carrot salad in lemon-honey dressing. Sprinkle with grated parmesan. Serve with fresh tomato adjika sauce.

Serve

Serve hot. One portion per person for lunch; serves two after a starter at dinner.

Comment