Chicken with Garlic, lemon and Olive

Materials:

3 cups onions, sliced
1/2 lb black olives, cut in half;
Sea salt and freshly ground black pepper to delicious
1/4 cup butter tallow, coconut oil or poultry fat;
8 chicken thighs, with bones and skin;
1/2 cup lemon juice;
1 1/2 cups chicken stock30
gloves garlic, minced and smashed almost to a paste;
A bunch of picked thyme leaves;
2 extra lemons, thickly sliced (remove seeds with a knife);

Chicken Lemon

Preparation:

First! Preheat your oven to 350 F.

after, melt the first 1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.

on the other hand, Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.

Perfect for a taste, add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.

Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.

Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.

Without waiting remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.

Finally, serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.

Good Appetit

Comments

Goulash Recipe

GOULASH It's my mum's food and very delicious. It is not an easy meal but the taste is great. Ingredients 1½ lbs Beef - Stewing 8 Onions Garlic powder or fresh to taste 2 Tomatoes ¾ Cup Yoghurt Olive Oil Preparation: Brown in a little Olive Oil and remove from pan Add Onions and cook till softened Stir in Garlic Powder, Paprika + Flour Add Stock and bring to the boil Add Meat and Tomatoes Simmer for 1½ - 2 hours till meat is tender Just before serving stir in most of the yoghurt leaving enough ½oz Paprika ½oz flour ¾ pint Beef Stock Cut Beef into 1 inch cubes

Easy Vegetable Soup

Materials: 5 cups water 1 green pepper, chopped 1,5 cup lima beans 2/3 cup tomato, petite diced 1 Tbsp tomato paste 2 chopped onion, 4 Tablespoon olive oil 1 cup leek, chopped 3 carrots, sliced round 1-2 potato, cubed 2 cloves of garlic, minced 1 cup orzo/small pasta shells 1 Tbsp salt to taste Constraction: Dried mint for top Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After, in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...

LEMON RECIPES

Search This Blog