آموزش پخت اکبر جوجه مازندرانی | طرز تهیه آسان برای 4 نفر

Ingredients for 2 people
1 small chicken
Brewed saffron a quarter cup
100 grams of butter
1 onion
4 garlic cloves
Half a glass of lemon juice
Half glass of pomegranate paste
Salt and pepper as needed
1 glass of liquid oil

How to prepare

First phase
To prepare a delicious Akbar jujeh first wash the chicken, and then cut it into two equal parts from middle and put it in a large bowl. Note that you shouldn’t remove the skin of the chicken in order to prepare Akbar jujeh.

Second phase
An important point in making Akbar jujeh is that in Akbar jujeh restaurants chickens are used in this food and if you want your Akbar jujeh to be like restaurant’s dish you should use chickens or at least small chickens.

Third phase
Slice the onions and add then to the bowl containing the chickens. Next chop the garlics and add them to the bowl. Then infuse the lemon juice with saffron and add some salt and black pepper to the bowl, and mix the ingredients well.

Fourth phase
Massage the condiments on all parts of the chicken so that it’s flavored completely. After doing so cover the bowl with cellophane and leave it in the refrigerator for 12 hours so the chicken gets flavored.

Fifth phase
We suggest that you flavor the chicken the night before, whenever you want to make akbar jujeh. Flavoring the chicken is one of the main reasons that causes your chicken to be tastier and more delicouis.

Sixth phase
After the chicken is flavored, remove it from refrigerator. Then put a suitable pot on the heat and pour the liquid oil in it. The heat should be medium so that in addition to not burning the oil, the chicken gets cooked completely.

Seventh phase
Put the pieces of the chicken in the hot oil and after the both sides of the chicken are fried and cooked, remove it from the pot. And then we should fry it for 5 minutes with butter so that it becomes tastier.

Eighth phase
Of course in order to save time we can add the butter to the same pot, so that the chickens are fried in the mixture of butter and liquid oil. After the butter is fully absorbed by the chickens, we add some salt and black pepper.

Ninth phase
In this phase after having the chickens fried completely, place them in a metal grid so that the extra oil is removed. At the end we put the chickens in a desired dish and serve it with saffron and rice and sour pomegranate paste.