Chicken with Lemon and Ginger
calories: medium
category: meat
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Chicken 1 (about 1.2 kg.)
Onions 300 gr.
Garlic 1 clove
Lemons 2
Green olives as required
Fresh ginger a small piece
Cinnamon 1 stick
Parsley 1 bunch
Saffron ½
Extra virgin olive oil 4 tablespoons
Salt and pepper to taste
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Wine Tips
for your meals
Onions 300 gr.
Garlic 1 clove
Lemons 2
Green olives as required
Fresh ginger a small piece
Cinnamon 1 stick
Parsley 1 bunch
Saffron ½
Extra virgin olive oil 4 tablespoons
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Dissolve the saffron in ½ glass of hot water. Clean the chicken properly, wash and dry. Salt it and tie it up with some kitchen string.
Sauté the oil, onions, garlic, cinnamon, ginger and a little parsley in a casserole.
Add the pepper to the chicken and then the above mixture and cook for 7 or 8 minutes until it is golden brown. In the meantime, wash the lemons and peel them. Scald the lemon rind in a small pot full of boiling water. Drain and dry it. Squeeze half a lemon and add it to the saffron which you will then add to the casserole. Let it cook with the lid on for about 40 minutes on a medium heat.
Add the lemon rind to the casserole ten minutes before cooking ends.
When it is ready, drain the chicken and cut it into pieces. Remove the fat from the sauce and add the olives and parsley. Put the casserole back onto the fire. Add the pieces of chicken and serve straight away. The Chef's tips This dish is nourishing, with a sufficient quantity of calories, but also suitable for diets to lose weight and digestive problems as ginger favours a quicker digestion and elimination of all the fats you have eaten. We recommend you should drink Barbarossa with this recipe. Curiosity Ginger stimulates the appetite and digestion
Sauté the oil, onions, garlic, cinnamon, ginger and a little parsley in a casserole.
Add the pepper to the chicken and then the above mixture and cook for 7 or 8 minutes until it is golden brown. In the meantime, wash the lemons and peel them. Scald the lemon rind in a small pot full of boiling water. Drain and dry it. Squeeze half a lemon and add it to the saffron which you will then add to the casserole. Let it cook with the lid on for about 40 minutes on a medium heat.
Add the lemon rind to the casserole ten minutes before cooking ends.
When it is ready, drain the chicken and cut it into pieces. Remove the fat from the sauce and add the olives and parsley. Put the casserole back onto the fire. Add the pieces of chicken and serve straight away.
