«Garnet bracelet» with chicken thighs and egg
6 servings
120 minutes
The 'Pomegranate Bracelet' is not just a salad but a true decoration of the festive table. Its name is linked to the shape of a ring adorned with ruby-like pomegranate seeds. The origins of this dish trace back to Slavic cuisine, where layered salads hold an esteemed place. The tenderness of chicken thighs, sweet beetroot, piquant onion, and juicy pomegranate seeds create a harmony of flavors where each note highlights another. Mayonnaise makes the layers tender and binds the ingredients into a whole. This salad not only pleases the eye but also has a rich, balanced taste. It can be served as a standalone dish or as an accompaniment to meat delicacies. The 'Pomegranate Bracelet' symbolizes comfort, celebration, and true gastronomic delight.
1
Prepare the necessary ingredients. Wash and boil the vegetables and eggs until ready. Cool down.
2
Wash the chicken thighs well, fill with cold water, add salt to taste, place bay leaves and peppercorns in the pot, put on the fire and boil for about 40 minutes. Cool down.
- Chicken thighs: 400 g
- Salt: to taste
- Allspice peas: 5 piece
- Bay leaf: 3 pieces
3
Peel the onion, wash it well, dry it a bit, and cut it into strips.
4
Pour 25 ml of vegetable oil into the pan and add the onion.
- Vegetable oil: 25 ml
5
Fry the onion over medium heat with the lid open until golden brown. Transfer the cooked onion to a plate to cool.
6
Place a glass in the center of the plate.
7
Peel the cooled boiled potatoes, grate them on a coarse grater. Place the potatoes on a plate around a glass. Add salt to taste and spread with mayonnaise.
- Potato: 2 pieces
- Salt: to taste
- Mayonnaise: to taste
8
Peel the boiled cooled eggs, grate them on a coarse grater, layer them next, and spread with mayonnaise.
- Chicken egg: 2 pieces
- Mayonnaise: to taste
9
Separate the cooled chicken thighs from the bone, remove the skin and excess, cut into cubes, and layer them on top of the potatoes. Grease with mayonnaise.
- Chicken thighs: 400 g
- Mayonnaise: to taste
10
Place the cooled fried onions on the layer of meat.
- Onion: 1 head
11
Next, layer the carrots and spread with mayonnaise. Optionally, you can add crushed walnuts after the carrots.
- Carrot: 2 pieces
- Mayonnaise: to taste
12
Peel the boiled, cooled beetroot and grate it on a coarse grater. Layer it next. Spread with mayonnaise.
- Beet: 1 piece
- Mayonnaise: to taste
13
Peel the pomegranate. Arrange the seeds as the top layer. Carefully remove the glass. Optionally, garnish with greens.
- Grenades: 1 piece
- Green: to taste