Chicken cooked in lemon juice from my childhood

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A simple recipe, with deliciously tangy notes, that will be appreciated by young and old alike!

Serve the chicken with rice for a perfect combo (for example Iranian basmati rice) and seasonal vegetables, for instance with squash.

A recipe kindly written by my mum! ♥

Chicken cooked in lemon juice

Servings 4
Prep Time 20 minutes
Cook Time 45 minutes

Ingredients

  • 4 chicken legs or large thighs
  • 4 organic lemons
  • 2 yellow onions
  • Salt & pepper
  • A few saffron pistils optional

Instructions

  • Skin the chicken legs starting from the largest end (you can also leave the skin if you prefer) and take off the fat if any.
  • Clean the legs with running water then dry with a clean cloth
  • In case of chicken legs cut off the upper part from the lower part at the joint.
  • Put the pieces into a large pan with a lid.
  • Cut the onions in big chunks (4 or 6) and the lemons in quarters. Put the onion and lemon in between the chicken pieces.
  • Add Salt and pepper.
  • Pour one inch of water into the pot to cover all the ingredients. Put the lid tightly on the pot so that the steam will gently cook the meat.
  • Bring to boil and then let it simmer for 30 to 45 minutes depending on the size and the number of pieces. Check if it’s cooked with the tip of a knife.
  • Optionally: grind a few pistils of saffron in a mortar. Pour in a little hot water and leave to infuse for a few minutes. Strain the red liquid and pour it gently over the chicken pieces just before serving.
Course: Main Course
Cuisine: Mediterranean

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