תבשיל עוף אפונה וארטישוק בבישול וצלייה

למתכון המלא בעברית לחצו כאן: https://bit.ly/2HCR2pi Chicken and artichoke stew in cooking and roasting Ingredients 4 Legs divided into thigh market 800 grams Frozen Garden Pie (Case) 400 g frozen artichokes (Case) 1 large onion 1 teaspoon sweet paprika Half a teaspoon of black pepper Half teaspoon turmeric Teaspoon of salt 3 tablespoons oil Instructions Cut onions in half rings and set aside. · Place 800 grams of frozen garden peas in a bowl, pour boiling water over the peas, and place aside. Put 400 grams of artichoke bottoms in a bowl, pour boiling water into a cover and set aside. In a large pot over medium heat, heat 3 tablespoons of oil. When the oil is hot, place the onion rings in the pot and fry until the onion is almost transparent. Add a teaspoonful of salt, a teaspoonful of cumin, half a teaspoon of turmeric, 2 teaspoons sweet paprika in oil and stir well. Fry the onion with the spices for about a minute. After a minute, add the chicken parts to the pot with their skin towards the bottom of the pot, close the lid and cook for 10 minutes. After 10 minutes turn over the chicken parts, close the lid and cook for another 10 minutes. Meanwhile, drain the peas from the liquid, drain the artichoke bottoms from the liquid, cut the artichokes into strips and set aside. Remove the chicken parts from the pot, place the peas, the artichoke strips in the pot and stir. Return the chicken parts to the pot and place them under the vegetables as much as possible. Add a glass of boiling water, reduce flame, close lid and cook for 40 minutes. After 40 minutes, close the flame. Arrange the chicken portions on top of the vegetables and cook for about 20 minutes at 200 degrees heat until the birds turn golden.