Pancake Chicken Machaque
Machinka from chicken with corn pancakes - a dish prepared based on recipes of traditional Ukrainian and Belarusian cuisine. The recipe is useful for people who can not tolerate gluten - neither in pancakes, nor in sauce there is not a gram of wheat flour. It is difficult to call a dietary dish, however, in comparison with the classic recipe, fat and calories in it are significantly reduced. Lean minced chicken, vegetables, low fat yogurt, some high-quality olive oil and corn flour - these ingredients are very different in calories from pork ribs in sour cream and lush yeast pancakes made from wheat flour.
Therefore, if you decide to treat yourself to something tasty, and it’s a pity to spoil the figure, prepare a chicken and corn pancake machine with this recipe!
See also the original recipe for an easy summer machanka - pork goulash with kefir pancakes.
- Time for preparing: 45 minutes
- Servings Per Container: 3
Ingredients for chicken Machanka
- 300 g of minced chicken;
- 80 g of onions;
- 120 g carrots;
- 100 g of tomatoes;
- 200 ml cream;
- 15 g of corn starch;
- hot pepper pod;
- garlic, salt, dill, vegetable oil.
For corn pancakes:
- a glass of yogurt;
- 200 g of cornmeal;
- 3 g of soda;
- 20 ml of olive oil;
- a pinch of salt, frying oil.
A method of preparing a chicken machanka with corn pancakes
First we make a machanka - a thick sauce of minced chicken with vegetables, in which pancakes are usually dipped.
We clean the onions, chop finely, passer to a transparent color in a cast-iron skillet.
Three carrots on a fine grater, send it to the onion, simmer for several minutes until soft.
Put tomatoes in boiling water for 20-30 seconds, then immediately cool, remove the skin, cut into small cubes. Add minced meat and chopped tomatoes to the pan, quickly fry.
In a bowl, mix corn starch and cold cream. Mix thoroughly so that there are no lumps, pour a thin stream into boiling stew.
Reduce the heat, simmer for 10-15 minutes.
Finely chop the pod of hot pepper. Pass through the press two cloves of garlic. Season the machine with pepper and garlic, salt to taste, simmer for another 5 minutes. Then remove from heat, cover with a lid so as not to cool down while we fry pancakes.
In a deep bowl, mix a glass of yogurt, chicken egg and a pinch of salt. Beat the mixture with a fork until a light foam appears.
Add olive oil, mix again. Instead of olive, you can use any odorless vegetable oil or melt a tablespoon of cream.
Pour cornmeal and soda, knead the dough. By consistency, it should look like sour cream with a low fat content.
We put a cast-iron frying pan on the stove, warm it well, grease it with frying oil. Pour 2-3 tablespoons of dough, bake pancakes for 2 minutes on each side until golden.
Ready pancakes are stacked, greased with butter.
Sprinkle the dill with finely chopped dill.
Serve chicken chicken on the table while the corn pancakes are hot. It is convenient to serve it for each guest separately - a small bowl with a potato and a portion of pancakes. Enjoy your meal!