Chyhyrtma ( chyhyrtma ) from chicken

Step-by-step cooking

1. Step 1:

   

   About the chicken: you can take a whole one, chop it up and use its different parts. Some prefer breast fillets, but the meat is a little dry for me. I used the thighs, it would be better, of course, to remove the bones and cook the thigh fillets, but this time I was too lazy :). Chyhyrtma is prepared on the basis of boiled meat, because according to the recipe you will need broth, but fried or baked chicken is tastier.

2. Step 2:

   

   I already had the broth, so I decided to fry the pieces. They should be washed, dried, sprinkled with salt and freshly ground black pepper and put on a frying pan heated with half the oil. It is not necessary to fry the chicken completely, it will come when it is stewed in sauce, it will become tender and juicy.

3. Step 3:

   

   Meanwhile, peel and chop the onion. There should be a lot of onions, cut it finely, almost into crumbs. Mash lightly and add salt - so the taste will be revealed better.

4. Step 4:

   

   Put the remaining butter and onion in a frying pan. Pass it at a temperature below average, almost minimal, so that the onion seems to languish. As a result, it became transparent and began to caramelize. Stir occasionally, kneading the mass with a spatula, bringing it to a puree. Simmer for 20-30 minutes.

5. Step 5:

   

   Peel tomatoes by showering them with boiling water and then cold water. The skin will easily come off. Cut as small as possible.

6. Step 6:

   

   Put the tomatoes in the onion, pour lemon juice, a third of the broth, mix and simmer under the lid for another 15 minutes, kneading with a spatula.

7. Step 7:

   

   Add turmeric. You can replace it with saffron, it will be even better. Mix it up.

9. Step 8:

   

   Put fried chicken pieces in the onion, pour in the broth. I always have it in the freezer. If the broth is salty, the dish can not be additionally salted. If you use water or unsalted broth, add salt, but remember that we have already salted the chicken and onion. Simmer under the lid for 25-30 minutes. If there is a lot of sauce left after stewing, remove the lid and evaporate the excess liquid for 15 minutes, not forgetting to stir the sauce.

10. Step 9:

    

    Greens (green onion, dill, parsley and cilantro) wash, dry, finely chop. You can sprinkle greens on the finished dish, or you can, like me ....

11. Step 10:

    

    Break the eggs into a plate, add salt and pepper to taste. Add the greens, whisk everything together.

12. Step 11:

    

    Pour the mixture into the pan, little by little, trying to distribute it over the entire surface. DO NOT MIX! At low temperature, without a lid, without allowing boiling, bring the sauce to thicken. You can pierce the omelet with a fork and lift it slightly in those places where the egg mixture did not immediately seize

13. Step 12:

    

    IMPORTANT - DO NOT OVER-DRY! The mass should remain moist, tender, airy, soft.

14. Step 13:

    

    As a result of our labors, we enjoy a tender juicy chicken in an airy egg-onion souffle! Please your loved ones. Bon appetit to everyone!