Thursday, May 17

Roasted Lemon Chicken

I love the taste of lemon with chicken, I find the combination extremely satisfying. The only trouble with making chicken with lemon, is I always find the lemon flavor dissapears into the dish. However, when I was traveling through the Middle East/Asian area, I learned about preserved lemons. The amazingly condensed lemon flavor packed into a preserved lemon packs a huge whollop and majically tranforms your chicken into a flavorful dish.

If you have an Asain or Indian Market near you, you can find preserved lemons easily. Some fancier or natural food markets carry them also. If not, you can always do what I do, make your own. They work amazingly in dutch ovens, crock pots, roasts, and squash dishes. For my recipe visit:
http://eatingeclectic.blogspot.com/2012/05/make-it-preserved-lemons.html?m=1

This serves 3-5
Full time: 2 - 2 1/2 hours
You will need:

2-3 lbs chicken leg quarters
3 preserved lemons
1 cup pearl onions
1 cup celery chunks
1/4 cup preserved lemon juice
2 tbsp olive oil
1 tbsp salt
1/2 tbsp ground black pepper

Let us begin:

Preheat oven to 350

Place a dutch oven over medium high heat, add in olive oil and pearl onions

Let cook down for 5-8 minutes, then stir in the celery

Let cook down for 5-8 minutes, then turn off heat and add in chicken. Season with salt and pepper

Add in your preserved lemons and lemon juice

Cover and cook for 1 1/2 hrs to 2 hours until temperature reaches 180 degrees

Once proper temperature is reached, remove from oven and let sit uncovered for 5 minutes before serving. Enjoy!