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
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.