Avkhad chicken with yogurt sauce with pasta and herbs

Ingredients

The dough Shu

1 / 2 cup flour

1 / 4 teaspoon salt

1 / 2 teaspoon sugar

1 / 4 teaspoon ڤanilla

1 / 2 cup water

1 / 4 cup butter

2 eggs

         Barmazan grated cheese

Chicken with yogurt sauce and herbs

1 / 2 kilo chicken thighs without skin or bone

5 cup water

       Large pieces of vegetables (celery, onions, carrots) and the correct spices (Cardamom (Hill), cloves, cinnamon)

2 cups yogurt

1 cup ricotta cheese

Leaves 2 cups fresh aromatic herbs (basil, mint, parsley, green Ksbero)

2 cloves garlic, finely chopped

1 green apple, peeled and chopped medium

1 teaspoon finely chopped fresh ginger

1 hot green peppers Loose sowing

1 tbsp starch dissolved in a little cold water

1 tablespoon butter

3 garlic cloves, finely chopped

1 / 4 cup green coriander chopped fine

           Salt and white pepper

           Raisins for garnish

Way
The dough Shu
- Heat oven to 180 ° Celsius.
- Mix the flour with salt, sugar and Alڤanilla.
- Put water and butter in a thick pot over medium heat and leave until the mixture begins to boil and then lifted away from heat and immediately add flour mixture, stirring by a wooden spoon until homogeneous components.
- Re-mix on the fire while continuing to stir until the mixture gathers one block (such as mashed potatoes become).
- Raise the mixture away from heat and leave to cool slightly.
- Fails to supply the mixture in the perineum (the hand or bat until it cools).
- Add the eggs gradually (one after the other) and stir well (do not add the second egg until the mixture is homogenous with the first well).
- Put the mixture into a pastry bag and is in the form of small balls in a tray oven at equal distances (not taking into account the emergence of a party at the end of the dough composition does not Tthmr even faster, and is pressed by the finger of a little wet and the distribution of cheese Albarmazan it).
- Bake in the oven for 15 minutes or until golden in color (depending on size).
Chicken with yogurt sauce and herbs
- Wash the chicken thighs well and dried.
- Water is heated in a pot over medium heat, add vegetables and spices right.
- Add the thighs and leave for 5 minutes then remove from water and set aside.
- Put the yogurt, ricotta cheese, aromatic herbs, apples, ginger and chilies, stirring for 3 minutes until homogeneous components.
- Leaving the mixture to cool slightly, then fail in a blender or hand until mixture becomes a smooth homogeneous.
- Be the mixture to the pot over medium heat, add the starch mixture, stirring until toughen continued strength of the mixture.
- Add chicken, stirring and left for about 25 minutes or until full maturity of the chicken mixture, then season with salt and pepper.
- Pour chicken mixture in the oven tray and around the dough Shu.
- Before applying directly heat the butter in a pot over medium heat, add garlic, stirring until it becomes golden in color, then add cilantro, stirring until the flavors overlap.
- Decorated with a mixture of garlic chicken mixture with the coriander raisins.
• can be provided in small quantities for each individual and that it is difficult for a sharp knife and stuffed chicken and yogurt mixture.

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