Lemon chicken Moroccan style
Time
Preparation time: 20 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr.
I developed the recipe myself, because I was looking for a use for my marinated lemons in the Moroccan way.
ingredients
- 1/2 chicken (marinated and frozen weeks ago) marinade: olive oil, paprika (sweet), garlic, salt and a little chili)
- clarified butter
- 1 piece of onion
- 1/4 Moroccan salt lemon
- Salt of citron (a little)
- a shot of red wine (dry)
- 1 piece of tomato
- some parsley
- a sprig of rosemary
- a bit of oregano
preparation
- Roast the chicken after thawing in butter lard until golden brown. Add an onion finely chopped. Add a quarter of Moroccan salted lemon (laid in March) and a little of the salted lemon saute and deglaze with a dash of dry red wine. Then comes the small chopped tomato.
- Let it stew for 30 minutes on a low flame with the lid closed.
- Then I add some chopped, large-leaved parsley. A sprig of rosemary and a bit of oregano is also a good match.
- Let simmer again for 15 minutes. The lemon chicken is ready.
I never stew the sauce, it tastes better. In addition I pass chives potatoes and a small mixed salad as well as a glass of Bordeaux.
We really like that. Our "happy chicken"? are so big that a half for 2 people is sufficient!
