Murgutush

A forgotten delicacy of Azerbaijani cuisine - Murgutush, served with vegetable couscous.

For the garnish

• Couscous 190 g
• Bonduelle fresh corn 65 g
• Bonduelle fresh green peas 60 g
• Carrot 1 pc
• Sweet red bell pepper 1 pc
• Onion 0.5 pc
• Vegetable oil 1 tbsp
• Boiling water 500 ml (or chicken broth)
• Salt, pepper

For the Murgutush

• Chicken 1 pc
• Onion 1 pc
• Parsley 2 bunches
• Walnuts 100 g
• Abgora (unripe grape juice) or lemon juice 1 tbsp
• Butter 150 g
• Salt, pepper

Method

1. 1.For the garnish, heat the vegetable oil in a pan, then add finely chopped onion, carrot, and bell pepper, and sauté until golden.
2. 2.Add the corn and peas and fry for 1 minute.
3. 3.Add the couscous, boiling water (or broth), salt, and pepper. Cover with a lid and cook for 6-9 minutes.
4. 4.For the Murgutush, first cut the chicken into pieces and boil in water.
5. 5.Finely chop the onion and sauté in butter in a pan until golden brown.
6. 6.Finely chop the parsley, add it to the sautéed onions, and fry.
7. 7.Add the boiled chicken pieces, salt, and pepper, and cook for another 4-5 minutes.
8. 8.Then add finely chopped walnuts, lemon juice (or abgora), and 1.5 cups of the strained chicken broth. Cook over low heat for 15 minutes.
9. 9.Serve together with the couscous.