Sunday,23 September, 2018
Current issue | Issue 1249, (4 - 10 June 2015)
Sunday,23 September, 2018
Issue 1249, (4 - 10 June 2015)

Ahram Weekly

Chicken and potato in lemon sauce

Serves 4

1 whole chicken (quartered)
250 gm potatoes (peeled, diced)
1 tbsp crushed garlic
1 tbsp honey
Juice of 4 large lemons
1/2 cup dry white wine
1/2 cup chicken stock
2 tbsp extra virgin olive oil
1 tsp each:
Salt + pepper + allspice + oregano
Extra salt and pepper
2 bay leaves

Wash chicken quarters thoroughly, inside out.  Drain.  Pat dry with kitchen paper towels.  Season and rub chicken parts with salt and pepper; on all sides.  Heat a wide skillet on high.  Add oil and bay leaves.  Lower heat to medium.  Gently fry chicken on all sides, to sear and lightly brown, placing them skin side down first.  Remove chicken onto paper towels; leaving bay leaves in skillet.  Remove skillet away from heat.  Wash potato dice thoroughly under running tap water, to remove its starch.  Drain well and leave aside.  Add garlic and seasoning to remaining oil in skillet and stir over medium heat, until fragrant and garlic just softens.  Add honey, wine, lemon juice, stock and potato.  Bring to the boil.  Return chicken quarters to skillet.  Cover and simmer over low heat.  Allow to cook for 35-40 minutes only.  Remove bay leaves and serve immediately with fluffed rice.

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