As Zemfira Ahmadov, from Baku Azerbaijan, taught Lindsay Sterling in Portland, Maine. Photos by Matt Boutet.
Serves: 10 with many other dishes present, 6 as a main dish
Cooking Time: 1 hr
Perfect with: Azerbaijani yellow rice, fresh vegetable platter, pickled vegetable platter
- 1 cornish hen
- 2 onions
- 1/4 tsp turmeric
- 1/4 tsp fresh cracked pepper
- 1/2 cup ghee
- 1/2 tsp salt
- 1 tomato
- 8 eggs
- pinch citric acid (optional)
1. Remove any parts from the cavity of the cornish hen. Cut hen into bone-in pieces: wings, legs, breasts, thigh. Trim off any excess fat and the very wing tips and discard. Slice each breast piece across twice so you have three smaller pieces, about the size of a leg or wing. Place in a large soup pot on high with about 1/4 cup water.
2. Slice the onions into 1/4" thick moons, and add to pot with 1/2 cup ghee, 1/2 tsp salt, 1/4 tsp turmeric, and 1/4 tsp fresh cracked pepper. Lower heat to 8 out of 10, and cover with lid.
3. Let cook, stirring once in a while, until onions are almost disintegrated. Turn down heat or add a little water if contents threaten to burn. Cut off tomato skin with paring knife, cut out and discard stem, dice flesh and add to pot. Let cook ten minutes more.
4. Scramble 8 eggs in separate bowl. Stir in a pinch of citric acid if you wish (it's super sour, literally a pinch will do), and then pour eggs into the pot with the chicken. Stir and let cook just until egg solidifies. Spoon hen and egg mixture into a serving dish and serve with platter of yellow rice. You may warn guests that there are bones in the cornish hen dish.
HOW DID IT WORK FOR YOU?
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