Best Chicken Armenian Recipes

ARMENIAN HERB MARINADE GRILLED CHICKEN BREASTS

Steps:

• Mix all ingredients together (except meat) and whisk thoroughly.
• Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
• Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
• Drain meat and grill, basting with marinade until meat is cooked through.
• NOTE: This is excellent served leftover, cold on a Caesar salad!

ARMENIAN LEMON CHICKEN SOUP

Steps:

• De-bone and de-skin the chicken and chop (if uncooked) or shred (if cooked).
• Chop the onion, the tomato, the celery and carrots and place in a pot with the chicken, salt, peppercorns and water (4 cups if chicken is cooked. 1 quart if chicken is uncooked).
• Simmer on low heat for about 45 minutes to an hour (if using cooked chicken) or up to 3 to 4 hours (if using uncooked chicken).
• If saving the stock to eat the soup later in the week, let cool and place in fridge before proceeding to next step. If you plan to serve the soup right away, go to the next step.
• Bring the stock to a boil and heat on low heat about 10-15 minutes.
• Now add some of your favorite carbs (I use 1/3 cup whole wheat pasta and 1/3 cup whole grain rice).
• Chop up the fresh spinach (you can always use fresh cilantro or parsley too) and the juice from 1 lemon. Crumble the dried mint leaves and add them to the soup too. Cook for 10 minutes or until the pasta is cooked.
• ENJOY!

ARMENIAN-STYLE CHICKEN AND BULGUR WHEAT

Steps:

• Saute onion in butter in a pot until onion is wilted. Add stock, chicken pieces and salt; boil, cover and simmer over very low heat for 20 to 25 minutes.
• Add bulgur wheat, walnut pieces, basil and pepper; stir to mix well, cover and simmer 15 to 20 minutes, or until liquid is absorbed. Turn off heat and allow to stand 10 minutes, covered and undisturbed, in a warm place. Fluff bulgur before serving.

CHICKEN ARMENIAN

Steps:

• Fry chicken in butter until brown.
• Place chicken skin down in casserole. Fry the onion in the remaining butter until golden then add garlic, tomato juice, paprika and sherry to the pan, bring to a boil then pour over chicken.
• Sprinkle chicken with salt and pepper.
• Bake uncovered in a 400 oven for 1 hour, tur n chicken over after 30 minutes.
• Baste frequently with pan juice. Serve with rice pilaf.