Chop the chicken and salt and pepper, brown it on all sides in the oil.
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| Ingredients to make lemon chicken: |
| 1 chicken of 1,200 kg 2 onions Gorda 2 slices of lemon confit 5 cominos 1 tip of cinnamon powder knife, or more if you like 2 tablespoons of crushed tomato trites water olive oil 1 handful of Piñones to accompany semolina de cuscus |
Ingredients to make lemon chicken:
2. Reserve in a clay or cast iron casserole. Throw the pine nuts in the oil to brown them quickly and reserve.
3. Shaping the onions in the same oil until they are transparent add the tomato with a little sugar, cook slowly, then add the cumin, cinnamon, and lemon slices, 1/2l of water to boil and pour over The chicken let cook about 40 minutes over low heat (half cooking try the salt because I have not said any salt because the lemon is salty and rectify).
4. Meanwhile, wet the semolina (precooked) with water that swells a little, when the chicken is ready, remove the lemon from the broth, add butter pieces or oil to the semolina and a few buckets of chicken broth.
5. Cook for a few minutes stirring with a fork. Serve the chicken with the sauce the lemon and part of the semolina.
6. Lemon confined with oil: 1kg of small lemons, fat salt, olive oil.
7. Wash well (brush if necessary) and dry 1 kg. of lemons
8. Cut them with slices.
9. Pass them on one side and another on a plate full of fat salt, place in a deep fountain and covered by a clean rag for 24 hours.
10. Prepare a rubber lid mouth, sterilize it about ten minutes in boiling water. Let drain.
11. Rise the lemon slices with a clean rag.
12. Place them in the mouth, cover with olive oil, close the boat and leave about 10 days in the dark.
13. about 3 months are preserved.
14. Every time some slices are removed to find out that the others are covered by the oil but oxidize.
15. These lemons give a very refreshing flavor to meat or fish dishes.
16. eye with salt Try the sauces before adding salt.
