A meaty and very satisfying dish that is easy and quick to prepare - vegetable yahnia with chicken for the whole family. Step-by-step recipe with a photo. Video recipe.
Yakhnia is a Balkan dish that has a thick consistency. The main raw material for this recipe is meat with vegetables. However, there are recipes for lean food made only from vegetables. There are also dishes where fish or mushrooms are added instead of meat. Eggplants, tomatoes, onions, potatoes, zucchini, beans, bell peppers can act as vegetables … In addition, the dish can be prepared from one vegetable.
All ingredients are cut into approximately equal pieces, lightly fried separately from each other and placed in a thick-walled bowl. A little water, spices, spices are added to them and stewed over low heat until cooked and the water (but not oil!) Is completely boiled away. In some cases, to maintain a semi-liquid consistency, after the dish is ready, sour cream, sour milk or katyk (yogurt) are added to it. Or, on the contrary, it is slightly thickened with part of the broth and flour, turning the products into a sauce.
There are no strict rules for cooking yachts. Therefore, the taste of the finished dish will always be different, because it is simply impossible to repeat the selected set of spices, products and their quantity. Yahnia does not have a specific recipe, it all depends on the imagination of the cook. There are many options, and you can cook for every taste. In this review, we will look at how to cook vegetable yagna with chicken.
- Caloric content per 100 g - 159 kcal.
- Servings - 2-3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken - 0.5 carcasses (separate parts can be used)
- Ground black pepper - a pinch
- Eggplant - 1 pc.
- Spices, spices and herbs - to taste
- Carrots - 1 pc.
- Sweet pepper - 2 pcs.
- Vegetable oil - for frying
- Zucchini - 1 pc.
- Garlic - 2 cloves
- Salt - 0.5 tsp
- Tomatoes - 2 pcs.
Step-by-step cooking vegetable yahnia with chicken, recipe with photo:
1. Wash the chicken, peel off the feathers and cut into pieces of any size. Heat vegetable oil in a skillet and fry until golden brown on all sides.
2. Remove the fried chicken from the pan and send the zucchini cut into strips or cubes to roast. Fry them over medium heat until golden brown.
3. Then fry the eggplants until golden. Cut all vegetables to the same size: cubes, sticks or strips. Use young eggplants, because there is no bitterness in them. It will have to be removed from ripe fruits. To do this, sprinkle the sliced fruits with salt and leave for half an hour. Then rinse under running water and pat dry with a paper towel.
4. Following the eggplants, fry the peeled carrots separately, and then the bell peppers.
5. Combine all fried foods in a large skillet. Add chopped tomatoes, minced garlic, salt, black pepper, spices and herbs.
6. Pour in some water or broth just to cover the bottom. Although, if desired, you can pour in more liquid. This is already guided by your taste. Boil broth and reduce heat to low. Simmer vegetable yagna with chicken, covered for half an hour. It should be served hot. Since this recipe uses a lot of vegetables, no additional side dish is required.
See also the video recipe on how to cook yagna.
