Pachini is a very simple and Inexpensive dish that is prepared with chicken shoulder and wings. This dish is prepared all over the world with different shapes and marinades.
The Iranian model of Pacini is made from chicken shoulder and wings with various spices, such as smoked paprika. Salt, garlic powder, black pepper, and olive oil are prepared.
These ingredients are combined with shoulder and wings, left together in the refrigerator for a few hours, finally put on skewers, and cooked on charcoal, fish pan, or special rotisserie devices.
An excellent dish that is served at parties and trips along with drinks.
In the following, I have prepared a method for making fast and homemade pachini with the least amount of ingredients in the most delicious way possible. So be with me.
Ingredient:
| Chicken shoulder or wings | 1 kg |
| Smoked paprika | 3 tablespoons |
| Garlic powder | one tablespoon |
| Olive oil | 3 tablespoons |
| Onion powder | 1 tablespoon |
| Salt and black pepper | as needed |
Instruction:
1. First, we have to wash and clean the chicken shoulder and wings, as shown in the picture, and remove the extra parts from it.
2. Take a large container and add chicken shoulder or wings, then add the desired spices individually. From paprika to salt, add it completely to the dish.
3. At this stage, pour a little olive oil on the spices and ingredients and mix them with the chicken shoulder and wings until they are uniform and of the same color.
4. After all the ingredients are completely mixed, cover the container or put a cellophane on it and put it in the refrigerator for 1-2 hours.
5. After 2 hours, remove the battered chicken, heat the pan, and put the chicken shoulder and wings in the pan with oil.
Chicken shoulder and wings are oily and give off oil during frying, and you don’t need a lot of oil for frying. We only add a little olive oil so that the chickens don’t stick to the bottom of the pan.
6. First, fry one side of the chicken in the pan for 10 minutes, and in the next 10 minutes, fry the other side of the chicken.
Make sure to leave the pan’s lid so that the water vapor penetrates the chickens and the chicken cooks more easily.
7. After the whole chicken shoulder and wings are fried, you can eat them with bread or empty and without bread with salad and potatoes.
One of the best Persian food with chicken and the shape and appearance of pachini reminds me of Akbar joojeh, which is also very delicious.
Tips for preparing pachini
1. You can also add lemon juice to the ingredients, but the main taste of pachini is without lemon juice
2. Another way to make pachini is to use breadcrumbs; you can put the shoulder and wings in the breadcrumbs after marinating and then fry them.
3. You can also use brewed saffron to color chickens and give them a better flavor
4. One of the reasons for this dish’s deliciousness is how it is cooked. You must make sure that the center of the pachini is fully cooked. For this, you should consider whether the heat level in the frying pan or charcoal is appropriate.
5. High heat causes the burning of the ingredients, and low heat causes them not to cook. You should use medium heat to cook this food.
Chicken Wing: 6.4 Grams of Protein
Chicken wings consist of three parts — the drumette, the wingette and the wing tip. They are often consumed as snacks or bar food.
One chicken wing without the skin or bones (21 grams) has 6.4 grams of protein. This is equal to 30.5 grams of protein per 100 grams.
Chicken wings also have 42 calories per wing, or 203 calories per 100 grams. 64% of the calories comes from protein, while 36% comes from fat (8).
Sourced: https://www.healthline.com/
Related: Joojeh Kabab Recipe.
Conclusion
In this article, we explained how to marinate pachini and how to cook this delicious dish or appetizer. There are many ways to cook this delicious food, and it has many fans in Iran and worldwide.
In Iran, there are even special restaurants and fast food restaurants that serve this food.
Please let me know if you have a special recipe for cooking this dish in the comments section.
