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!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
Metric
U.S.
- 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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