Pui la Cuptor cu Legume și Mujdei
A comforting and flavorful Moldovan dish featuring roasted chicken with a medley of vegetables, served with a pungent garlic sauce (mujdei). This recipe highlights the use of fresh, local ingredients and traditional cooking methods.
🧂 Ingredients
- 1 kg Whole chicken(cut into pieces or 4 chicken thighs/legs)
- 500 g Potatoes(peeled and cut into wedges)
- 2 medium Carrots(peeled and cut into thick rounds)
- 2 medium Bell peppers(seeded and cut into chunks)
- 1 large Onion(cut into wedges)
- 6 cloves Garlic(minced for chicken marinade, plus extra for mujdei)
- 6 tbsp Olive oil(divided)
- 1 tbsp Paprika
- 1 tbsp Dried herbs (thyme, rosemary, or mixed)
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- For Mujdei:
- 8 cloves Garlic(finely minced)
- 1 tsp Salt
- 4 tbsp Sunflower oil
- 40 ml Cold water or broth
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
💡 Tip: Ensure oven is fully preheated before placing the dish inside. - 2
In a large bowl, combine the chicken pieces with 3 tbsp olive oil, minced garlic, paprika, dried herbs, 1 tsp salt, and 0.5 tsp black pepper. Mix well to coat the chicken.
- 3
Add the potatoes, carrots, bell peppers, and onion to the same bowl. Drizzle with the remaining 3 tbsp olive oil, 0.5 tsp salt, and a pinch of black pepper. Toss to coat the vegetables.
- 4
Arrange the seasoned chicken and vegetables in a single layer in a large baking dish or on a baking sheet.
💡 Tip: Avoid overcrowding the pan for even cooking and browning. - 5
Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- 6
Remove the foil and continue baking for another 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
💡 Tip: Baste the chicken and vegetables with pan juices halfway through this uncovered baking time for extra moisture and flavor. - 7
While the chicken and vegetables are baking, prepare the mujdei. In a mortar and pestle, pound the minced garlic with 1 tsp salt until a smooth paste forms.
💡 Tip: Alternatively, use a garlic press and mash the garlic with salt in a small bowl. - 8
Gradually whisk in the sunflower oil, a little at a time, until the mixture is emulsified and creamy. Then, whisk in the cold water or broth until the sauce reaches a pourable consistency.
💡 Tip: The cold water helps to lighten the sauce and create a smoother texture. - 9
Once the chicken and vegetables are done, let them rest for 5-10 minutes before serving. Garnish with fresh parsley.
- 10
Serve the roasted chicken and vegetables hot, with a generous dollop of mujdei on the side.
💡 Tip: Mujdei can also be drizzled over the chicken and vegetables.
💡 Pro Tips
- ✓For extra crispy chicken skin, you can pat the chicken dry before seasoning.
- ✓Feel free to add other vegetables like zucchini, eggplant, or cauliflower.
- ✓If you prefer a richer mujdei, you can use a bit of sour cream mixed in, but traditional mujdei is oil-based.
- ✓The quality of garlic significantly impacts the flavor of mujdei.
🔄 Variations
- Add a splash of white wine to the vegetables during the last 30 minutes of baking.
- Marinate the chicken overnight for a deeper flavor.
- Serve with mămăligă (cornmeal porridge) on the side.