Chicken with potatoes and persimmon

Cooking time:

1 hour 25 minutes

Active time:

25 minutes

Complexity:

Easy

If you're looking for unusual flavour pairings, try baking chicken with potatoes, spices and persimmons. Just choose sweet, non-astringent fruits for this dish.

See all Chicken category recipes

Recipe "Chicken with potatoes and persimmon "

Ingredients for 3-4 servings

chicken

0.5 pcs.

persimmon

1 pc.

potatoes

250 g (3 pieces medium)

onions

40g (0.5 medium onion)

adjika

40 g

Greek yogurt

120 g

dried garlic

1 tsp

table salt

1 tsp or to taste

ground black pepper

0.5 tsp or to taste

vegetable oil

30 ml

Step 1/5

Wash the chicken in cold water. Cut the half-carcass into a few chunks. Wash the potatoes well with a brush, no need to peel. Cut into large pieces. Peel and roughly chop the onion.

Step 2/5

Put chicken, potatoes, onions in a bowl, add adjika (if you have very spicy, 15 g will be enough), yogurt, garlic, ground black pepper, salt, vegetable oil and mix. Refrigerate for 2 hours, preferably overnight.

Step 3/5

Wash the persimmon and cut into quarters, each quarter into more pieces.

Step 4/5

Cut off a piece of baking sleeve approximately 50cm long. Tie on one side. Put the chicken and potatoes together with the marinade in the sleeve, add the persimmon, mix, secure the sleeve on the other side.

Step 5/5

Line a baking tray with baking parchment, place a chicken and potato sleeve on top of it. Bake in the oven at 180C for about 45 minutes. Then carefully pierce the baking sleeve, open and cook for about 15 minutes more.

More hotly

For the holiday

Chicken