You will need
- 1 chicken;
- 1 kg of potatoes;
- 1 onion;
- 300 g of fresh field mushrooms;
- green onions;
- salt and ground black pepper to taste.
- for the marinade:
- 1 tbsp fresh ginger
- 3 cloves of garlic;
- ½ Tsp nutmeg;
- 1 tsp spicy paprika;
- 1 lemon;
- 1 tsp salt;
- 1 tsp. curry;
- 150 g of sour cream.
Rinse the chicken under running water and dry with paper towel. Cut the bird into serving pieces and put them in a deep bowl. Make a marinade. Garlic crush with a knife or using chesnokodavki. Fresh ginger root grate. Squeeze the juice of one lemon. In a deep bowl, put sour cream. Add to it the garlic, ginger, lemon juice, curry, paprika, nutmeg and mix thoroughly. The resulting marinade, coat each piece of chicken and fold in a deep bowl. Cover with clingfilm and refrigerate. Leave the chicken to marinate for 2-3 hours. If desired, you can leave the chicken with the marinade in the fridge overnight.
Rinse the potatoes under running water and peel. Cut potatoes into slices not thicker than 1 - 1.5 cm, fold in a deep bowl, add salt and mix.
Rinse mushrooms under water and carefully dry each mushroom with a paper towel to soak up all the moisture. Then slice the mushrooms in small cubes. Onions clean from the husk and cut into rings. Put a pan without oil on the fire and lay on it the chopped mushrooms. Let evaporate the moisture from the mushrooms, then add a little sunflower oil and put chopped onion. Fry mushrooms with onions for 10 minutes, stirring occasionally. Ready the mushrooms get sliced raw potatoes and mix.
Take a deep baking tray or ovenproof glass form. Put the potatoes with mushrooms, top with marinated chicken pieces. Sprinkle with ground black pepper. Preheat the oven to 180 degrees and place it in the pan with potatoes and chicken. Bake for 60 minutes.
The finished dish spread on the plate and sprinkle with chopped green onions. Bon appetit.
Instead of a whole chicken can use chicken legs or chicken leg quarters.