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Middle Eastern Lemon Chicken

A community recipe by

Not tested or verified by Nigella.com

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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 bulgar 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 ounce 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.

  • Mix spices in a pestle & 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, bulgar 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 & 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.
  • Tell us what you think