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Lemon Chicken Recipe



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Yield:

4 servings

Ingredients

  1. 2 chickens, split into 4 halves
  2. 3 large onions, chopped
  3. 1 bunch fresh parsley, chopped fine
  4. 1 tblsp. Ginger
  5. 1 tsp. Salt
  6. 1 tsp. White pepper
  7. 1 drop yellow food coloring
  8. pinch saffron
  9. 3 picked lemons, sliced (may use fresh)
  10. ½ cup olive oil
  11. ½ gallon water
  12. ½ cup green olives, with or without pits

Directions

  1. In medium stockpot, sauté onions in olive oil.
  2. Add chickens and all other ingredients except water.
  3. Sauté for 5 minutes.
  4. Add water and boil for 1 hour.
  5. Remove chickens, place on baking sheet and brown in oven.
  6. Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.
  7. To serve, place chicken in tangine (serving dish with cover), garnish with pickled lemon slices, and cover with sauce.

Recommended Wine Pairing

White Wines - Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, Gewurztraminer, Chenin Blanc, Viognier
Blush/Rose Wines - White Zinfandel, Rose: Dry
Red Wines - Pinot Noir, Beaujolais

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