Jedlibzhe (chicken in sour cream)

Rinse the millet thoroughly, first with cold, then with hot water, then drain. Transfer the grains to a heavy-bottomed saucepan and cover with boiling water, about three fingers above the millet. Bring to a boil and cook over medium heat, stirring constantly, until the grains are tender. When very little water remains, drain it into a separate bowl, dissolve the semolina in it, and return the mixture to the saucepan, stirring well. Season with salt, reduce the heat to a minimum, and continue cooking the porridge, stirring, until it easily pulls away from the sides of the pot. Spread the finished thick porridge onto a greased board, smooth with a wet knife, and allow to cool completely, then cut into diamond shapes.

Place the chicken in a large pot and cover it with 3.5 liters of boiling water. Bring to a boil, season with salt, then reduce the heat to low, carefully skim off any foam, and simmer until the chicken is completely tender, about 1 to 1.5 hours.

Peel and finely chop the onion. Crush, peel, and mince the garlic. In a cauldron or large pot, melt the ghee, add the onion, and sauté over medium heat for 5–7 minutes until golden brown. Stir in the flour and mix very thoroughly to avoid lumps. Sauté for another 2 minutes. Dissolve the red pepper in 100 ml of broth and pour this mixture into the oil-flour mass, mixing well.

Pour in 3 cups of broth, stirring constantly and thoroughly to prevent lumps from forming. Cook until thickened, for 4–5 minutes. Add the minced garlic and stir. Then, incorporate the sour cream, stir again, cook for another 2–3 minutes, and remove from heat.

Carefully remove the chicken from the broth and divide it into serving pieces. Arrange the chicken on plates, generously pour hot sauce over it, and place diamond-shaped portions of porridge alongside. Serve immediately, savoring this magnificent dish!