Chicken Chyhyrtma: A Delightful Azerbaijani Soufflé

Dish of Azerbaijani cuisine. Bright, tender and very tasty! The dish is a delicate soufflé with a filling similar to an omelette. Meat or poultry, vegetables only, or vegetables combined with meat can be used. Each cook has his own recipe for cooking. Chicken chyhyrtma is a completely independent dish, prepared on the basis of pre-boiled poultry, but it is also possible to take raw poultry. Some people take fillet, while others like pieces with bones. Decide for yourself, cook to your taste.
cook time: 1h 50 min
Liam Carson
Chicken Chyhyrtma: A Delightful Azerbaijani Soufflé

Nutrition Facts (per serving)

127
Calories
9g
Fat
3g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Lemon juice 2 tbsp
Butter 50 g
Eggs 4 pc
Bulb onions 300 g
Greenery 50 g
Turmeric 1 tsp
Chicken 400 g
Chicken bouillon 250 ml

Recipe instructions

Step 1

Step 1
About the chicken: you can take a whole chicken, chop it up and use different parts. Some people prefer breast fillet, but for me the meat is a little dry. I used thighs, it would have been better, of course, to remove the bones and cook the thigh fillets, but I was too lazy this time :). Chykhyrtma is prepared on the basis of boiled meat, because... The recipe calls for broth, but fried or baked chicken tastes better.

Step 2

Step 2
I already had the broth, so I decided to fry the pieces. They need to be washed, dried, sprinkled with salt and freshly ground black pepper and placed in a frying pan heated with half the oil. There is no need to completely fry the chicken; it will cook when it is stewed in the sauce and become tender and juicy.

Step 3

Step 3
Meanwhile, peel and chop the onion. There should be a lot of onion, cut it finely, almost into crumbs. Mash slightly and add salt — this will reveal the taste better.

Step 4

Step 4
Place the remaining oil and onion in the pan. Saute it at a temperature below average, almost minimum, so that the onions seem to languish. As a result, it became transparent and began to caramelize. Stir occasionally, using a spatula to knead the mixture until pureed. Simmer for 20-30 minutes.

Step 5

Step 5
Peel the tomatoes by pouring boiling water over them and then cold water. The skin will come off easily. Chop as finely as possible.

Step 6

Step 6
Place the tomatoes in the onion, pour in lemon juice, a third of the broth, stir and simmer under the lid for another 15 minutes, mashing with a spatula.

Step 7

Step 7
Add turmeric. You can replace it with saffron, it will be even better. Mix.

Step 8

Step 8
Place fried chicken pieces into the onion and pour in the broth. I always have it in the freezer. If the broth is salty, you don’t need to add any additional salt to the dish. If using water or unsalted broth, add salt, but remember that we have already salted the chicken and onions. Simmer covered for 25-30 minutes. If there is a lot of sauce left after stewing, remove the lid and evaporate the excess liquid for about 15 minutes, remembering to stir the sauce.

Step 9

Step 9
Wash greens (green onions, dill, parsley and cilantro), dry, finely chop. You can sprinkle the finished dish with herbs, or you can, like me....

Step 10

Step 10
Break the eggs into a plate, add salt and pepper to taste. Add greens, beat everything together.

Step 11

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 letting it boil, bring the sauce until it thickens. You can pierce the omelette with a fork and slightly lift it in those places where the egg mixture does not set immediately

Step 12

Step 12
IMPORTANT — DONʼT OVERDRY! The mass should remain moist, tender, airy, soft.

Step 13

Step 13
As a result of our efforts, we enjoy tender, juicy chicken in an airy egg and onion soufflé! Make your loved ones happy. Bon appetit everyone!

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