Baked chicken by Alex Yakutov

This Sunday, April 16, Orthodox Christians will celebrate Easter. Since the holiday marks the end of Lent, meat dishes are always served on the table on this day. The baked chicken is stuffed with an unusual filling from Alex Yakutov, chef and reality TV expert on New Channel’s On Knives. Write down the recipe!

Alex Yakutov on knives

Baked chicken: ingredients:

broiler chicken – 1 pc.
blood sausage – 300 g
garlic – 2 cloves
onion – half a head
vegetable oil – 1 tbsp. l.
thyme – 2 sprigs
paprika – 1 tsp. l.
salt – a pinch
ground black pepper – a pinch
prunes – 2-3 pcs.
red beans – 1 can
chili pepper – optional
lemon – half a lemon
celery, carrot or parsnip root – optional
water – 100-150 g
vinegar – 1 tbsp. l.
soy sauce – 1 tbsp. l.

Cooking a dish:

Finely chop the onion and garlic cloves. Pour the oil into a preheated skillet. Stir in the chopped garlic and onion. Fry it.
Tear the thyme leaves off the sprigs. Add to the skillet. Add paprika, salt, and ground black pepper. Stir and fry.
Remove the film from the blood sausage. Cut the sausage into cubes. Add to the skillet. Stir and fry for another 5 minutes.
Put the diced prunes in the frying pan. Fry together with the blood.
Drain the water from the canned beans. Add the beans to the skillet and stir. Try it. If there is not enough salt, add more. You can add a little chili pepper. Mix thoroughly. The filling is ready.
Rub the chicken with salt, pepper, paprika, and vegetable oil on all sides and inside. Stuff it with a filling of bloodroot and prunes.
Put the diced celery roots, parsnips, or carrots in a baking dish. If desired, add a head of garlic, cut in half. Add half a lemon to the same place. Pour in the water and vinegar. Put the stuffed chicken on the root vegetables. Here’s a life hack: this is necessary to prevent the dish from burning.
Cover the chicken tightly with foil and bake at 180 degrees for about 40 minutes.
Then take the dish out of the oven and remove the foil. Increase the temperature to 220 degrees and put the container with the chicken in the oven for another 20 minutes. This will create a delicious crust.
Take out the chicken. Pour the juice through a sieve into a sauce pan and add the soy sauce. Stir and taste. If there is not enough salt or pepper, add more.
Put the chicken filling on a plate as a garnish. Cut the bird into pieces: wings, breast, thighs, etc. Place on a plate and pour over the sauce. If desired, the root vegetables can also be sliced and placed side by side.