Chicken in lavash in Armenian

Step-by-step cooking

1. Step 1:

   

   And so let's get started..we will need chicken or parts of it, 4 pieces of lavash, bell pepper, garlic, natural yogurt without additives (of course, ideally matsoni), nutmeg, ground pepper, salt and butter.(And click on the photos again - it's clearer on the big ones)

2. Step 2:

   

   The words chicken in this case can be interpreted freely: it can be its various parts.For me, these are the shins, thighs, wings. I think it's not difficult to guess that the back and necks will someday go to soup, and the breasts -well, it's up to you...personally, I save them for other recipes.The main thing is that we cut into pieces, do not remove the skin.

3. Step 3:

   

   Pieces of chicken are placed in a deep container in one layer and set aside for now, so that it does not get in the way under your hands.

4. Step 4:

   

   Now we take Bulgarian pepper and garlic.Mine, clean...And the mode, you can just chop it up, the main thing here is that your blender would be comfortable with these pieces later to cope.

5. Step 5:

   

   Chopped pepper and garlic are sent to the bowl of a blender and crushed to a pasty state.

6. Step 6:

   

   Add yogurt here and mix.Of course, in the original it is necessary to take motsoni..but with yogurt, the same is good.Yogurt should be natural and without additives.

8. Step 7:

   

   Now add ground red and black pepper, ground nutmeg and salt to this sauce (let's call it that).All this is to taste.And again mix thoroughly.We're trying..we make sure that everything is to your taste.Yes, I confess right away - I took a ready-made mixture of peppers, I love it very much.

9. Step 8:

   

   Then we return our chicken in a deep container closer to us and pour the sauce, mix and leave to marinate for at least 1 hour, I leave it on the table, covered with a lid.

10. Step 9:

    

    Now it's time for lavash.This is when the chicken is pickled.Take a deep frying pan.I have my favorite old one-cast iron, but you can also use a deep baking tray, the main thing here is that our chicken lay down tightly in one row and the sauce level was below the edges of the selected container. Attention - put the lavash in 4 layers on a frying pan greased with part of the oil.With scissors, cut the pita bread according to the shape and height of the pan. With the remaining oil, lubricate these pita bread, especially the edges .

11. Step 10:

    

    Now we spread the chicken on the pita bread (which are in a frying pan) and pour the remaining sauce into the same place. And we send it to the preheated oven. The temperature in the oven is 180-200 degrees and bake until ready for about 40-60 minutes.The time of course depends on your oven.If it suddenly burns, then cover it with foil.

12. Step 11:

    

    Here is our chicken in lavash in Armenian and ready, but if the edges are a little burnt somewhere, then you can pinch them off, because we have 4 layers. Bon appetit!!!