- Carnation - 2 Pieces (inflorescence)
- Kafa - 3 sassa
- Cinnamon - - Don dandana
- Khmeli-Suneli - 1 teaspoon
- Kwayar Pepper - 4-6
- Tafarnuwa - 4 Hutu
- Water - 200 Milliliters
- Salt - - Don dandana
- Plum - 6 guda
1. A farkon mun aiwatar da kafafun kaji: mun cire ragowar fuka-fukan: sa'an nan kuma a kan wutar wuta an rufe su da wanke sosai. An sanya matakan da aka sanya a cikin kwano, ƙara marinade, tafarnuwa da aka rigaya, kazalika, ƙara kayan yaji da dan gishiri. 2. A cikin shiri na marinade, zamu yi amfani da fure-fure: munyi cokali mai yatsa tare da dabbobi a wurare daban-daban, sa'an nan kuma jefa su cikin ruwan zãfi kuma mu dafa minti goma a kan karamin wuta. A cikin ruwa zuwa plums za mu ƙara cloves, kirfa, barkatsi da barkono da vinegar. Sa'an nan kuma rufe kwanon rufi kuma ya rufe shi a wuri mai dumi. Ka bar marinade ta ƙare gaba ɗaya. Lokacin da marinade ya warke gaba ɗaya, za mu tace shi, zuba shi cikin kwalba da kuma adana shi a firiji. 3. A kan takardar shirye-shiryen da aka shirya, wanda shine mai laushi mai sauƙi, mun yada matoshin kaza. Rufin marinade, inda aka kwance ƙafa, an cire shi. 4. A cikin tanda mai tsayi don kimanin minti arba'in, mun aika da tukunyar dafa tare da naman alade. Wuta ya zama matsakaici. Kusan kowane bakwai zuwa minti goma an zuba dukkan ƙafafun tare da marinade. Bayan an fitar da su kuma a saka su cikin faranti. Fresh kayan lambu ko salatin zuwa thighs zai yi sosai.
Ayyuka: 3