Welcome to a taste of Eastern Europe with a modern, healthy twist! Today, we're making Chicken Machanka with Corn Pancakes. Machanka is a traditional Belarusian and Ukrainian dish, a rich, savory gravy meant for dipping. Classically made with pork, our version uses lean ground chicken for a lighter but equally flavorful result. Paired with tender, slightly sweet corn pancakes made with prostokvasha (a traditional fermented milk drink), this dish is the epitome of comfort food. It's a hearty, satisfying meal that will warm you from the inside out, perfect for a cozy family dinner.
Chicken Machanka with Corn Pancakes
Ingredients for Chicken Machanka
- 300 g ground chicken
- 80 g onion
- 120 g carrots
- 100 g tomatoes
- 200 ml cream
- 15 g cornstarch
- 1 hot pepper pod
- garlic, salt, dill, vegetable oil
For the corn pancakes:
- 1 cup prostokvasha (a traditional fermented milk drink, similar to buttermilk or kefir)
- 1 egg
- 200 g corn flour
- 3 g baking soda
- 20 ml olive oil
- a pinch of salt, oil for frying
How to Make Chicken Machanka with Corn Pancakes
First, let’s make the machanka (a thick gravy from ground chicken and vegetables, typically used for dipping pancakes).
Sautéing finely chopped onion
Peel and finely chop the onion, then sauté it in a cast-iron skillet until translucent.
Sautéing grated carrot with the onion
Finely grate the carrot and add it to the onion. Simmer for a few minutes until soft.
Frying the ground chicken and tomatoes with the onion and carrot
Place the tomatoes in boiling water for 20-30 seconds, then immediately cool them, peel off the skin, and dice them finely. Add the ground chicken and diced tomatoes to the skillet and quickly fry.
Mixing cornstarch with cream and adding it to the stew
In a small bowl, mix the cornstarch with cold cream. Stir thoroughly to avoid lumps, then pour it in a thin stream into the simmering stew.
Reduce the heat and simmer for 10-15 minutes.
Adding garlic and hot pepper
Finely chop the hot pepper pod. Press two cloves of garlic. Season the machanka with pepper and garlic, salt to taste, and simmer for another 5 minutes. Then remove from the heat and cover with a lid to keep it warm while you make the pancakes.
Mixing egg and prostokvasha
In a deep bowl, mix a cup of prostokvasha (a traditional fermented milk drink, similar to buttermilk or kefir), a chicken egg, and a pinch of salt. Whisk the mixture with a fork until a light foam appears.
Adding vegetable oil
Add the olive oil and mix again. Instead of olive oil, you can use any odorless vegetable oil or melt a tablespoon of butter.
Sifting in corn flour and baking soda. Mixing
Add the corn flour and baking soda, then mix the batter. Its consistency should resemble low-fat sour cream.
Frying the corn pancakes
Place a cast-iron skillet on the stove, heat it well, and grease it with oil for frying. Pour 2-3 tablespoons of batter and cook the pancakes for 2 minutes on each side until golden brown.
Stack the finished pancakes and brush them with butter.
Chopping fresh dill and seasoning the machanka
Sprinkle the machanka with finely chopped dill.
Chicken Machanka with Corn Pancakes
And there you have it—a beautiful plate of Chicken Machanka with Corn Pancakes, ready to be enjoyed! This dish is best served hot, with the creamy machanka in a bowl for easy dipping. For an extra touch of tradition, add a dollop of sour cream or smetana on top. We hope this lighter take on a classic Eastern European recipe brings warmth and comfort to your table. Feel free to experiment with different herbs or spices to make it your own. Enjoy every delicious bite!
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