Chikhirtma

Serves 6

  1. 1 bunch dill, 4tb chopped and remaining reserved
  2. 1 bunch cilantro, 4tb chopped and remaining reserved
  3. 2 onions, 1 quartered and 1 chopped
  4. 1 head garlic
  5. 2.5-3lb bone-in thighs
  6. 1/2tb salt
  7. 1tsp peppercorns
  8. 1/2tsp coriander seeds
  9. 1/2tsp red pepper flakes
  10. 1 3in cinnamon stick
  11. 2 bay leaves
  12. 10 cups water
  13. 3tb butter
  14. 1lb carrots, cut into 1/2in pieces
  15. 1/2 cup white wine
  16. 1tb flour
  17. 6 egg yolks
  18. 4tb lemon juice
  • Simmer reserved herbs, quartered onion and 5-12 uncovered for 45 minutes. Strain, combine garlic cloves with broth and shred chicken.
  • Cook 13-14 and chopped onion for 10 minutes. Deglaze with wine and cook until almost evaporated. Add flour for 1 minute. Whisk in 2 cups of broth until smooth. Whisk in remaining broth and set to a low simmer. Temper 17-18, add to broth along with chicken and heat through without simmering. Add chopped herbs and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s