I was given the recipe for this Kuku-ye Morgh, Chicken Kuku, a few months ago by Mrs. Solhjou whom I met through a charity organization.Â I cut the original recipe in half simply because it was too much to make for just the two of us. It is simply delicious and very very very easy to make. Each quarter of this kuku makes a perfect meal with a little salad on the side. It’s delicious and filling, that’s for sure!!
4 chicken drums (or two chicken legs and thighs)
2 cups onion, fine chopped
1/2 tsp turmeric
1 tsp baking powder
2-3 tbsp lemon juice
salt & pepper
Saute fine chopped onion in some oil until nice and golden.
Pretend that there is a picture here with the following in it: a pot with chicken legs seasoned with salt and pepper,Â 1/4 of an onion, and 1/4 cup of water simmering away.Â Once the chicken is cooked remove from the pot, debone and shred.
Beat eggs with turmeric, baking powder, lemon juice salt, and pepper.
Add shredded chicken and onion to the egg mixture and mix well.
In a non-stick pan warm some oil. When the oil is nice and hot pour egg mixture in and cook covered on medium for about 15 to 20 minutes.
Cut the kuku into four different section and flip over. Cook for another five minutes covered.
And that’s it!! A delicious kuku that is very easy to make.Â This kuku is also a great way to use up left over chicken!