If on your table meat dishes are frequent guests, but cutlets and stew are somewhat boring, be sure to try the recipe of the famous chahokhbili from a duck in practice.
Chahokhbili from the duck in the multivark
Modern kitchen technology has long been standing still. Therefore, even if you have never tried to cook something more complicated than soup or mashed potatoes, understand how to prepare chakhokhbili from a duck, even a novice cook can.
Ingredients:
- coriander - 1 bunch;
- basil - 1 bunch;
- garlic - 4 cloves;
- duck - 1,5 kg;
- hot pepper - 1 piece;
- red wine - 0,5 glasses;
- hops-suneli - 1 tbsp. a spoon;
- salt - to taste;
- tomatoes - 4 pieces;
- butter - 1 tbsp. a spoon;
- onions - 4 pcs.
Preparation
Wash and dry the duck, and then cut it in small pieces. Well, wash the tomatoes, for a few seconds, beat them with boiling water and remove the peel. Cut the tomato pulp in small cubes. Cut the onions into half-rings of medium size, wash the greens and chop as little as possible. Peel the garlic and chop it in the garlic or use a small grater. Dry and wash the pepper, remove the seeds and remove the stem, then finely chop the peppercorns.
Put all the ingredients in the multivark, salt and add hops-suneli. Then pour in the wine and put the butter in the mixture. On the device, set the "Quenching" mode and leave the dish to cook for one and a half hours. It should be tried hot.
Chahokhbili from duck with potatoes
It is traditionally customary for us to combine meat with potatoes , and this recipe will give you an excellent opportunity to experiment in cooking.
Ingredients:
- tomatoes - 4 pieces;
- duck thighs - 4 pcs .;
- potatoes - 5 pcs .;
- Salt, fresh herbs and spices - to taste;
- garlic - 4 cloves;
- onions - 2 pcs.
Preparation
Cut the duck into small pieces. In a skillet with a minimum of vegetable oil, fry the meat for a few minutes - until a noticeable golden crust appears, periodically turning the pieces. Brush, wash and cut the onion into thin half rings, then fry it until it is clear. Peel potatoes and fry for 3-4 minutes.
Wash tomatoes, rinse for a few seconds with boiling water and remove the skin. Then cut them with not very large pieces. Place the duck in the kozanok, add the onions, tomatoes and potatoes and cook everything on the minimum possible fire for 30-40 minutes. For a quarter of an hour before the end of the chahohby preparation from the duck, add finely chopped greens and chopped garlic. After switching off, cover the dish with a warm cloth such as a towel and leave to stand for another 15 minutes.