Adjika Chicken with Vegetable Salad and Walnuts

The well-known tobacco chicken. But instead of the usual crushed garlic, the bird is rubbed with a whole bunch of Georgian spices before baking. Garnish with a flowery vegetable salad with walnuts. And the sauce for it is exactly the same as it is done in Tbilisi.

Ingredients

• natural yogurt - 120 g
• mint - 3 g
• salt - 2 g
• baked bulgarian yellow pepper - 200 g (400 g fresh)
• table vinegar - 10 g
• sugar - 8 g
• salt - 4 g
• garlic - 2 g
• thyme - 1 g
• spinach - 20 g
• cilantro -8 g
• basil - 4 g
• radish - 21 g
• tomatoes - 240 g
• fresh cucumbers - 200 g
• pickled bulgarian pepper -40 g
• red onion - 8 g
• walnut -40 g
• balsamic oil - 30 g
• Svan salt - 8 g
• portioned chickens - 4 pcs
• adjika dry -21 g
• sunflower oil - 40 g
• butter - 60 g

Directions

1. Bake bell peppers in the oven until black and tan, peel and remove seeds.
2. Mix table vinegar, salt, sugar, thyme leaves, slices of garlic, stir until salt and sugar dissolve. Marinate baked peppers in this mixture for 12 tsp.
3. Marinate the chicken in a mixture of dry adjika and sunflower oil. Preheat a frying pan with a mixture of sunflower and butter, spread the chicken on it and fry under pressure on both sides until golden brown. Brush the chicken with butter.
4. Bake fried chicken at 180-200 ° for 10-12 minutes, then grease the chicken with butter.
5. Prepare yoghurt sauce. Cut the mint into strips. Mix yogurt, mint and season with salt.
6. For the salad: mix tomatoes (slices), cucumbers (cubes) with pickled bell peppers, red onions, chopped walnuts, season with balsamic oil (olive oil + balsamic vinegar), sprinkle with Svan salt.
7. Put the salad on a plate. Decorate with spinach leaves, basil, cilantro, pieces of cucumber, radish, add balsamic oil (olive oil + balsamic vinegar). Drizzle with yoghurt sauce.