Gedliebzhe or Kabardian chicken in the Steba DD1 ECO multicooker

Gedliebzhe or Kabardian chicken in the Steba DD1 ECO multicooker

Category: Meat dishes

Ingredients
Chicken thighs	4 pieces
Onion	1-2 heads
Butter	2-3 tablespoons
Flour	1-2 rounded tablespoons
Garlic	3-5 cloves
Water or broth	0.5-1 multi-glass
Sour cream	100-150 grams
Salt	taste
Pepper	taste
Bay leaf	1-2 leaves

Cooking method

• Far away, in the south of Russia, from under a cap of clouds, the majestic and proud Oshkhamaho looks at its possessions. Here, snowy peaks sparkle with a scattering of diamonds reflecting the bright sun. The mountains, on the other hand, look like frozen giants, or maybe they are petrified giants ... Voiced streams gather in fast mountain rivers, carrying melted glacial waters to the warm sea. And the slopes are covered with carpets of alpine meadows. Springs from the bowels of the earth are gushing, hot, and cold, and sour, and salty, this is life-giving water, the drink of the legendary sledges, or the tears of the daughter of Oshkhamaho, the beautiful Mashuke ... their people - the Kabardians. And this land became their homeland. They fell in love with this fertile and fertile land, and steep rocks, cozy gorges, and the inaccessible two-headed handsome Oshkhamaho. The hospitable people settled in the shadow of the mountains. The Kabardians consider the guest a messenger of God, and the corresponding attitude towards him. The guest will never be asked about the purpose of his visit, but they will definitely treat him to a tasty treat. And perhaps one of the many dishes that will be placed in a kunatskaya on a three-legged table-ane will be Gedliebzhe, or chicken in sour cream sauce in Kabardian style.
• I think you have already understood that we are going to cook chicken in Kabardian style. And we will do it .. in Štebik. Take a bowl with a non-stick coating, put butter in it and turn on the frying mode, without waiting for a signal, after the butter has melted,
• 
• add chicken, fry until golden brown, salt and pepper.
• 
• Then fry the finely chopped onion
• 
• Sift a little flour on top, mix and simmer a little
• 
• Pour water or broth, let it boil, salt and pepper again, and add sour cream, garlic, mix
• 
• Turn off the frying mode, cover with a lid, close the valve, simmering mode, 33 minutes.

The dish is designed for

4 servings

Time for preparing:

~ 1 - 1.5 hours

Cooking program:

Roasting, languor

Note

Chicken, of course, is best to take homemade, however, like sour cream. I had chicken thighs cut in half. And this time, I pre-pickled them in red onions. And our own sour cream, from Orsonchik. The amount of water, broth, sour cream and flour is at your discretion. Garlic can be finely chopped, you can pass through a press. The classic side dish for gedlibzhe is pasta, this is a steep millet porridge with the addition of corn flour, or corn porridge. I'm lazy, so I had rice noodles as a side dish.

I love the Adyghe cuisine! Thank you!

I love the Adyghe cuisine! Thank you!

To your health! And I have nostalgia ..

Now I also have nostalgia Well, I will have to cook chicken in the morning. Thank you, dear, for reminding me

Now I also have nostalgia Well, I will have to cook chicken in the morning. Thank you, dear, for reminding me

Do you have nostalgia for chicken? Or another snowy, handsome giant Kazbek?

Shut up, unfortunate !!! Aaaaa, went nostalgic

Oh, my grandmother, who lived almost all her life in Kabarda, taught me how to cook this dish when I was very little.Only there were certainly still walnuts. this is a very tasty dish, I immediately remembered my childhood .... Thanks for the reminder, I will cook it in the staff!

Nah, Eugene, what you are talking about is satsivi

Shut up, unfortunate !!! Aaaaa, went nostalgic

Nah, I'm drunk ..

Delicious! We liked it) I poured in a little more for 0.5 glasses of water and sweated longer.

[Sweetheart]

Sweetheart, thanks for the tip!