The traditional Moldovan household, especially in the village, is made of two houses. The first one is Sarai [sa’raj] – a small house where people normally live during the entire year (it is easier to heat during the harsh winters) and Casa Mare [casa mare] – a bigger house kept in perfect cleanliness, where guests
are received and the dowry is kept. The big house is heated only when guests stay overnight. In Casa Mare there ́s one room always kept cool and used as a refrigerator. At every holiday, resting on the floor of my grandparents ́ Casa Mare you could find plates with meat patties, aspic, salads and mâncărică from the North. This dish, which literally translates as “little food” is made of chicken meat and stewed carrots, onions, and tomatoes and it ́s served cold. Dipping a slice of homemade bread in mâncărică and eating it with fresh garlic and sheep cheese is my type of culinary heaven.
AuthorNata AlbotCategoryMain CourseDifficultyIntermediateThis dish, which literally translates as “little food” is made of chicken meat and stewed carrots, onions, and tomatoes and it ́s served cold.
Cut the chicken into parts then wash it thoroughly.
Cook it in water seasoned with salt, bay leaves and black peppercorns.
Heat the oil in the skillet and stew the onions, previously cut lengthwise, and the grated carrots.
After the vegetables have softened, add a tablespoon of tomato paste and season with salt
and ground pepper.
Add a little chicken broth and stew for 2-3 minutes more.
Place the simmered chicken on a platter, roughly 3-4 pieces, depending on their size. Cover with 3-4 tablespoons of carrot-onion stew.
Leave it to cool and serve as an appetizer for your hungry guests.
Ingredients
Directions
Cut the chicken into parts then wash it thoroughly.
Cook it in water seasoned with salt, bay leaves and black peppercorns.
Heat the oil in the skillet and stew the onions, previously cut lengthwise, and the grated carrots.
After the vegetables have softened, add a tablespoon of tomato paste and season with salt
and ground pepper.
Add a little chicken broth and stew for 2-3 minutes more.
Place the simmered chicken on a platter, roughly 3-4 pieces, depending on their size. Cover with 3-4 tablespoons of carrot-onion stew.
Leave it to cool and serve as an appetizer for your hungry guests.