Tuesday,23 April, 2019
Current issue | Issue 1370, (23-29 November 2017)
Tuesday,23 April, 2019
Issue 1370, (23-29 November 2017)

Ahram Weekly

Chicken pot roast with glazed onion

Chicken pot roast with glazed onion
Chicken pot roast with glazed onion

Serves 4


1 x 1 kg whole chicken (quartered, washed, drained)

1 onion (finely chopped)

2 large onions (quartered)

1 tbsp crushed garlic

Juice of 2 lemons

2 chicken bouillon cubes

Butter + vegetable oil

Salt + pepper + 7 spices + Thyme + grated nutmeg + 3 bay leaves 



Season drained quarters with a mixture of some salt and pepper.  Heat a wide skillet on high.  Add butter and oil.  Lower heat to medium.  Place chicken pieces; skin down, to fry and slightly brown.  Turn on other side.  Remove when golden, on kitchen paper towels.  Add onion quarters.  Stir to glaze in remaining butter and oil mixture.  Remove gently when translucent; on to a plate.  Stir in chopped onion, bay leaves and seasoning; until fragrant.  Add garlic.  Return chicken quarters to saucepan.  Add a small amount of hot water and stir in bouillon cubes.  Bring to a boil then cover and allow to cook over low heat.  Check occasionally if more water is needed; turning chicken once or twice during cooking time.  When almost done, add lemon juice and glazed onion quarters.  Cover back and continue to cook until well done.  Cooking should end with a substantial amount of sauce available in skillet.  Remove away from heat.  Serve with fluffed rice and a green, or a raïta salad.

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