Royal chicken
If I hadn’t found myself in this wonderful cool-company, many recipes from my tekke would have remained just letters on paper. This way they slowly, one by one, sneak into my kitchen, delight me with their flavors and then share them with you or dedicate the recipe to someone. This time, I am happy to dedicate the recipe for this challenging chicken to our dear Pavloska, whose recipes won me over, on the first steps in this cool yard, and I use some of them with pleasure.
Preparation steps
- When I published a photo of homemade pizzas a few days ago, which I received from our friends from a nearby village, Pavloska wrote: I can't wait, dear Mema, to see what you will do? And here is the answer and another reason to dedicate the recipe to you, dear Julian, and serve the Royal Chicken in your imagination in your home in Bitola.
- Cook the cleaned chicken with the spices for the soup until the meat softens and separates from the bones. Take out the cooked chicken and cool it and use the soup.
- Prepare the other ingredients: lemon, sweet cream, radish, grind the walnuts, and cut the apples into cubes.
- Separate the meat from the bones, cut into pieces or strips and add a little salt. Saute sliced apples in water with lemon juice until they become sweet and leave them to cool. Meanwhile, grate the radish.
- Mix the egg yolk with lemon juice, add ground walnuts, sugar and sweet cream and cook over low heat, stirring, until thickened, then add salt and pepper to taste.
- Mix the meat, stewed apples and radishes and pour over the cooled sauce. Stir everything well but lightly and put the prepared royal chicken in the fridge overnight.
- Serve as a cold appetizer or meat salad with buttered bread.
