Armenian-Style Chicken in Crispy Lavash

This dish will delight you not only with its taste, but also with its beautiful unusual presentation. Besides, everything is very simple. And personally, I was pleasantly surprised by the lavash. It took the shape of my frying pan and it turned out to be a huge tartlet. And when they told me that in this recipe it is not yet known whether the chicken or the pita bread soaked in sauce is tastier, I didn’t believe it. And in vain. In a word, I liked everything. I’ll be glad if you like it too.
cook time: 2h 30 min
Ava Prescott
Armenian-Style Chicken in Crispy Lavash

Nutrition Facts (per serving)

215
Calories
17g
Fat
2g
Carbs
14g
Protein

Ingredients (5 portions)

Basic:

Garlic 4 clove
Salt to taste
Ground black pepper to taste
Nutmeg (a pinch) to taste
Butter 50 g
bell pepper (red) 1 pc
Chicken 1 kg
Yogurt (natural without additives) 200 g
Ground red pepper to taste
Lavash thin 4 g

Recipe instructions

Step 1

Step 1
And so letʼs get started..we need chicken or parts thereof, 4 pieces of pita bread, bell pepper, garlic, natural yogurt without additives (of course matsoni would be ideal), nutmeg, ground pepper, salt and butter. (Also click on pictures — larger ones are clearer)

Step 2

Step 2
The words chicken in this case can be interpreted freely: these can be its various parts. For me these are drumsticks, thighs, wings. I think it’s not difficult to guess that the back and necks will someday be used for soup, and the breasts — well, it’s up to your discretion... personally, I save them for other recipes. The main thing is to cut them into pieces, do not remove the skin.

Step 3

Step 3
Place the chicken pieces in a deep container in one layer and set aside for now so as not to get in the way under your hands.

Step 4

Step 4
Now we take bell peppers and garlic. We wash them, peel them... And the mode, you can just shred them, the main thing here is that your blender can conveniently handle these pieces later.

Step 5

Step 5
Place the chopped peppers and garlic in a blender bowl and grind to a paste.

Step 6

Step 6
Add yogurt to this and mix. Of course, in the original you need to use mozoni... but with yogurt it’s just as good. Yogurt should be natural and without additives.

Step 7

Step 7
Now to this sauce (let’s call it that) add ground red and black pepper, ground nutmeg and salt. All this to taste. And mix thoroughly again. Try it.. make sure that everything is to your taste. Yes, I’ll admit right away — I took ready-made pepper mixture, I love it very much.

Step 8

Step 8
Then we return our chicken in a deep container closer to us and pour in the sauce, mix and leave to marinate for at least 1 hour. I leave it on the table, covering it with a lid.

Step 9

Step 9
Now the time has come for lavash. This is when the chicken has marinated. We take a deep frying pan. I have my favorite old cast-iron one, but you can also use a deep pan, the main thing here is that our chicken lies tightly in one row and the level of the sauce is below the edges of the chosen one containers. Attention — place the pita bread in 4 layers on a frying pan greased with some oil. Using scissors, cut the pita bread to the shape and height of the pan. Grease these pita breads with the remaining oil, especially the edges.

Step 10

Step 10
Now put the chicken on the pita bread (which is in a frying pan) and pour the remaining sauce there. And put it in a preheated oven. Oven temperature 180-200 degrees and bake until done for about 40-60 minutes. The time, of course, depends on your oven. If it suddenly burns, cover with foil.

Step 11

Step 11
Our chicken in Armenian lavash is ready, but if the edges are slightly burnt somewhere, then you can pinch them off, because we have 4 layers. Bon appetit!!!

Additional rubrics

Related recipes