Mid-Century Syrian Recipes Inspired Rose Rhubarb Chicken . . For Friyay night di…

Mid-Century Syrian Recipes Inspired Rose Rhubarb Chicken
For Friyay night dinner.
From summer closure menu of mine.
Incredibly aromatic, tiny bit sweet, gleefully tart and nicely herbaceous. To top it off, sort of fruity kick adds up to a catchy dish.
This dish would be a good idea to savor refreshing chicken dish. Full on flavor, incredibly creamy in texture. Literally melting in mouth because pressure cooker had a big role in cooking the chicken.
The sealed vessel does make it way better high pressure steam cooking method with cooking liquid. It’s a very useful idea to enjoy amazing chicken dish in a likable way. Plus, it’s way efficient to reduce cooking time. This dish took only for about an hour overall, not 2 to 3 hours merely in boiling.
>The practical part of the cooking note is on the comment thread. If you’d like to jump, go for it.
The recipes of Mid-Century cookbook gave me an applicable inspiration as to this dish. As often, medieval cookbook has simple clues less than now something considered as recipes. Even though you read up the all sections, and had a significant reference of the lines. So, you should recognize and utilize the outline of the whole box to come into actual cooking. Likewise the format of Baroque instrumental (session) music, it is required to fill it out in a way between a preferable improvisation and designated notes.
Probably, it might be better to say quite close to the compromising of (Jazz) licks on the situation as there is sort of implied common ground factored by cultural settings and culinary sense such as to the larger sense of cookery at the time. It should be positive as to the consideration of the greater context throughout many layers and filters ed by a correlation.
This is certainly a good case of those, which means not only the arrangement of spice treats but also the alignment of the other ingredients is organized by my liking mostly.
Made with the last batch of lemon juice pickled rhubarb this year. You just can use simply frozen rhubarb rather than lemon juice pickled rhubarb. The outcome is likely to be slightly different, it might work for you though.
>Continued on the comment thread

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13 thoughts on “Mid-Century Syrian Recipes Inspired Rose Rhubarb Chicken . . For Friyay night di…

  1. The chicken was boiled in first place, and then roasted in the oven. This composition is the outcome adjusted as to contemporary cooking method. If you’d like to take the more traditional way, you could cook the other way around.
    ■ Mid Century Syrian Recipes Inspired Rose Rhubarb Chicken
    1. For ingredients and method
    ▶️3 lbs chicken
    I prefer to use skin off whole chicken, but usually chicken drumsticks will be the best.
    • For washing chicken
    ▶️8 Tbsp. freshly squeezed lemon juice
    ▶️4 Tbsp. white wine vinegar
    Marinate it for about 30 min, and then rinse it well.
    • For boiling chicken
    ▶️1 onion in quarters
    ▶️10 garlic cloves
    ▶️8 handfuls of scallions in halves
    Scallions will be the best idea for this.
    ▶️4 handfuls of celery stems in halves
    ▶️1+1/2 Tbsp. Kosher Salt
    ▶️1 tsp. ground black pepper
    ▶️Prepared chicken
    Option – 1 tsp. whole cardamom
    Put the whole number of garlic cloves and onion in quarters in the bottom of the pressure cooker. And then, add half the number of scallions, celery stems and Kosher Salt. Put all prepared chicken, cover it with the rest of ingredients.
    Garlic and onion should be laid out the bottom of the pressure cooker.
    Make it sure locked well, cook for about 20 min in the high heat. And then, turn off the heat. Remove steam from the pressure cooker by deflating. Snap the steam button. You should keep yourself at bay. After the surface of vessel lid gets dampened, the steam bottom will go down. Just give it for about 15 to 20 min. Meanwhile, make the sauce for the oven roasting step.
    • For the sauce
    ▶️1 cup red wine vinegar
    ▶️1 to 1+1/2 bunch of roughly chopped curly parsley
    ▶️4 Tbsp. dried mint
    ▶️8 garlic cloves chopped
    ▶️2 Tbsp. whole caraway seeds
    ▶️200g to 300g rhubarb small diced
    ▶️4 Tbsp. rose water
    ▶️Ground black pepper
    ▶️1 Tbsp. coriander seeds(not cilantro at all.)
    All ingredients for sauce should be mingled well preferably.
    >Continued on the reply

  2. Ohhhh Wowwww Lin 🤩🤩🤩 this looks & sounds like quite the perfect dish 😋😋👌👌 I love anything chicken & with all these delicious flavours I’m sure it tasted divine! 👌👌👌👌😋😋😋 I’ve never cooked in a pressure cooker I might have to give it a go some time 🙌🥰🌺🌼🌸🤗 Thanku for sharing ur recipe 🙏💖

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