Chicken in spices on a salt base
5 servings
50 minutes
This author's recipe for chicken in spices on a salt base is rooted in ancient traditions of cooking meat on minerals, giving the dish a unique aroma and texture. Salt serves not only as a base but also as a method of natural preservation, while spices—utsho-suneli, sumac, curry, and chili pepper—create a rich bouquet of flavors with subtle Eastern notes. The roasted chicken becomes juicy with a crispy crust, and the light hint of spices makes it perfect for a cozy family dinner. It's important to gently shake off excess salt before serving to maintain flavor balance. The dish pairs excellently with fresh vegetables and herbs as well as delicate sauces based on yogurt or sour cream.
1
Pour salt into the baking dish.
- Salt: 500 g
2
Place the chicken in the center of the form and arrange the wings around it.
- Poussin (spring chicken): 1 piece
- Chicken wings: 6 pieces
3
Sprinkle with ucho-suneli.
- Blue fenugreek (utskho-suneli): 1 teaspoon
4
Add sumac.
- Sumac: 1 teaspoon
5
Then add curry.
- Curry powder: 1 teaspoon
6
Send to a preheated oven at 180 degrees.
7
Flip after 20 minutes.
8
Grease with olive oil.
- Olive oil: 2 tablespoons
9
Season with chili pepper. Send it back to the oven.
- Chili powder: to taste
10
Remove the chicken from the oven after 20–25 minutes.
11
Transfer to a plate, gently shaking off excess salt with a knife or fork.
