Accueil Savory Chicken with Lemon Confit

Chicken with Lemon Confit

Catégorie : SavoryUncategorized



Ah
the lemon chicken! A real pleasure! All this again thanks to Touria, Lalla Fatima and her mother. I have returned from Morocco, as you can see,
with lots of recipes! And it’s not over yet, because I’m going back in July!
This recipe is absolutely divine: the chicken melts in your mouth, the onions are
cooked for a long time in the spices, the juice of the chickens, the lemon confit with salt and
coriander. All this simmers in olive oil… Then quickly to
your pots and pans! 

Ingredients for the Lemon Chicken (well, Lemon Chicken)
lemon!):
  • 2 whole free-range chickens (without liver)
    etc…)
  • 2 lemons preserved in salt
  • 6 to 8 tablespoons of olive oil 
  • 1 cube of saffron (Maghreb grocery store)
  • a few pistils of saffron
  • 1/2 teaspoon pepper
  • 1+1/2 teaspoon ginger powder
  • 1/2 teaspoon turmeric
  • 6 onions
  • 1 head of garlic (yes, all the cloves!!)
  • 1 bunch of coriander


Put
spices in a large bowl: saffron pistils, pepper, turmeric, garlic, and
ginger and saffron cube if available! It is easily found in
grocery stores and it really gives a plus. But no
panic if you don’t find it! 


Add
50ml of water (more or less) to dissolve it all. 


Here is
the poor chicken ready to go to the pan. 


But
before, we make him a bath by massaging him with the spicy juice on all his surface
and even under the skin, inside etc…


Put
olive oil in a pot (which can hold two whole chickens!).
Heat over moderate heat, add the chickens to the hot oil. I add
also the remaining spicy juice if there is any!


Peel
all the cloves of the head of garlic. 

And
cut into more or less thin slices. 

Return
the chickens to brown a little in the oil. Add all the garlic
cut. 

Peel
and cut the onions into quarters, then into slices. On the picture, there are 4 of them,
but we can put 6, it will be even better! 


  
Add
on the simmering chicken. 
Cut
the whole bunch of coriander (washed) and chop finely. 


Add
in the pot. Leave to cook, stirring occasionally (if necessary, you can use the
remove the chickens and then the onions to put the chickens back in the pan
pot and putting the onions back on… Is it clear?).


Leave
cook for at least 1h30 on low heat, adding a little water if necessary (but then
to prevent the onions from burning. 
Check
the cooking of chickens. If they are just cooked and still juicy, take them out of
the pot and set them aside to continue cooking the onions. 


Leave
reduce the onions by cooking for about half an hour. The juice must be
reduce. It’s up to each one to judge the desired sauce! 

Here is
a lemon confit with salt. You can make them yourself, but you have to let
macerate for at least one month. They can be found in Moroccan grocery stores
without any difficulty! We can’t substitute a fresh lemon. 
When
the onions appear to be well cooked and the sauce is thickened, you can add
lemons (at the end of cooking!).


Of the two lemons, I put one whole one in the onions.

The other
will be cut into small pieces 

At
When ready to serve, return the chickens to the pot and put everything back in the
heat for a good half hour. Serve the chickens on a bed and
buried under a good layer of onions!
In Morocco: we eat it with our fingers! A treat! 

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