When people ask me, how it was in Armenia, I grin and say: ‘+5 kilos’. Yes, it’s no joke.
- 0.1 kg olive oil
- 1.25 kg chicken leg quarters (fresh frozen)
- 0.1 kg butter
- 0.25 bulb onion
- 0.4 kg fresh unpeeled orange
- 0.01 kg coriander
- 0.03 kg honey
- 0.01 kg cinnamon
- 0.01 chili peppers
- 0.01 kg mint
- 0.15 kg fresh peeled orange
- 0.15 kg spring water
- 0.015 kg garlic
- 0.01 kg black sesame
- 0.25 kg black current
- 0.025 kg matzoon (Caucasian milk)
- Roast a bit chicken leg quarters (until half-cooked), take them out and put aside.
- Roast onion, garlic, orange, black sesame, coriander seeds in the same frying pan for about 2-3 minutes.
- Add black-current, honey, mint leaves and chili pepper, add orange juice and water.
- Cook for 5 minutes.
- Add chicken leg quarters and continue cooking for 25 minutes with a lid closed.
- Serve with matzoon and mint leaves.
One should be always very careful with food in Eastern countries. They’ve just got lot’s of savoury food, and they are extremely hospitable.
‘+5 kilos’ is my usual answer to the question about Armenia, and I always think of Ruben and our long conversations with him. I wrote about this in my post about Armenia, Dilijan.
And today I would like to present this remarkable Armenian Chef Ruben Pogosyan, and his signature dish.
This chicken is extremely tasty, so please be careful while eating, I don’t want you to eat your own fingers.