Kazakh Lemon Chicken
Yield
15 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 6 | pounds |
whole chicken
two birds |
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | teaspoon |
paprika
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| ¼ | teaspoon |
saffron threads
|
*
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
black pepper
|
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
green olives
chopped |
*
|
| 4 | tablespoons |
lemon zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2.7 | kg |
whole chicken
two birds |
|
| 1E+1 | ml |
ginger
ground |
|
| 5 | ml |
paprika
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 1.3 | ml |
saffron threads
|
*
|
| 2.5 | ml |
nutmeg
|
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
black pepper
|
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
green olives
chopped |
*
|
| 6E+1 | ml |
lemon zest
|
|
Directions
Heat olive oil in a roasting pan and place chickens, breast down in the pan.
Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt and pepper in a bowl.
Rub this mixture onto the chickens and season to taste. Add enough water to cover chickens halfway.
Cook on High heat until boiling.
Remove pan from heat and place in 400℉ (200℃). oven. Bake, uncovered, for 30 mins.
Turn chickens and continue baking until tender andamp; golden brown, approx. 25 minutes. Move chickens to serving platter.
Place pan on stove top and bring the chicken juices to a boil.
Add olives and lemon rind.
Reduce heat to Low and simmer 5 minutes.
Spoon sauce over chickens and serve.
