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Chicken and Vegetable Lagman
A hearty and aromatic homemade dish featuring young chicken simmered with a generous medley of vegetables. A fantastic choice for lunch or dinner during peak vegetable season.
Ingredients
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COMPONENT to taste
- to taste
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Method
Finely chop the meat, leaving the bone-in.
Heat butter and cooking oil in a pan, then sear the chicken on all sides.
Add the sliced vegetables—bell pepper, onion, zucchini, turnip, eggplant, and tomatoes—at 10-minute intervals.
Season with coriander, smoked paprika, adjika, Adyghe salt, black pepper, and bay leaves.
Simmer the meat and vegetables over low heat until the chicken is tender.
Once the meat is cooked through, add three minced garlic cloves and two diced potatoes.
Boil the lagman noodles separately (store-bought or homemade).
Garnish the finished dish with chopped dill, parsley, and green onions just before serving.
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