Middle Eastern Lemon Chicken
A community recipe by lee-kudlickNot tested or verified by Nigella.com
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Mix spices in a pestle and mortar with the salt and add to the flour. Rub over the chicken - keep any flour that falls off. Brown chicken pieces. Fry fennel, onion, lemons, rosemary for 5 mins. Add any flour fallen off chicken, bulgur wheat and vodka to the chicken pan and stir. When vodka has reduced a bit add the stock and put in oven (180c) with a wet greaseproof paper lid for 45 ish mins.
Mix spices in a pestle and mortar with the salt and add to the flour. Rub over the chicken - keep any flour that falls off. Brown chicken pieces. Fry fennel, onion, lemons, rosemary for 5 mins. Add any flour fallen off chicken, bulgur wheat and vodka to the chicken pan and stir. When vodka has reduced a bit add the stock and put in oven (180c) with a wet greaseproof paper lid for 45 ish mins.
Introduction
Crispy, lovely chicken!
Crispy, lovely chicken!
Ingredients
Serves: 4-6
Metric
Cups
- chicken pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon chilli powder
- 1 teaspoon black peppercorns
- 1 teaspoon Maldon salt
- 3 tablespoons plain flour
- extra virgin olive oil
- 1 fennel
- 1 red onion
- 2 preserved lemons
- fresh rosemary
- 150 grams bulgur wheat
- 250 millilitres vodka
- ½ litre chicken soup
- chicken pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon chili powder
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt flakes
- 3 tablespoons all-purpose flour
- extra virgin olive oil
- 1 fennel
- 1 red onion
- 2 preserved lemons
- fresh rosemary
- 5⅓ ounces bulgur wheat
- 9 fluid ounces vodka
- ⅘ pint chicken soup
Method
Middle Eastern Lemon Chicken is a community recipe submitted by lee-kudlick and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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