Pargiyot and Sausage Stew
This is another great recipe from my friend Malka. Amazing!
1 tray dark chicken cutlets cut into quarters (called pargiyot)
1 kohlbas sausage (Meal Mart makes it I believe) cut into slices
1-2 Tbsp olive oil
Bunch of potatoes (depends on how many guest you have) cubed smallish
salt, pepper, garlic and paprika
In a dry pot, heat sausage circles on low flame, to let out some fat, and lightly brown on both sides.
Remove sausage slices to cool onto plate or onto pot lid.
Lay out pargiyot on silver foil and sprinkle one side with pepper, garlic, paprika.
Place pargiyot in oil of sausage (tasty), spice side down, and sauté for 5-10 minutes.
Turnover and sauté on other side for 5 minutes (add oil if necessary).
Take out pargiyot and put onto plate or pot lid to cool.
Add olive oil to pot and sauté onions until lightly brown.
Add diced raw potatoes to onions; add boiling hot water, less than to the top of potatoes.
Add salt and paprika to water and mix.
Cook for 20 min or until potatoes are soft.
Add pargiyot and sausages on top of potatoes.
Cover pot and cook together for about 5 minutes.
Mix together and serve