Store
ProductsLemon and Garlic Chicken
Ingredients
| Preserved Lemon | 2 pcs |
| Water | 250 ml |
| Sugar | 60 g |
| Olive Oil | 75 ml |
| Potato | 2 pcs |
| Carrot | 1 pc |
| Celery | 4 stalks |
| Shallot | 6 pcs |
| Solo Garlic | 10 pcs |
| Fresh Thyme | 4 stalks |
| Fresh Parsley | 4 stalks |
| Fresh Rosemary | 4 stalks |
| Chicken | 1 whole |
| Chicken Stock | 250 ml |
| Dry White Wine | 125 ml |
| Salt | Noted |
| Pepper | Noted |
Dough | |
|---|---|
| All Purpose Flour | 300 g |
| Hot Water | 200 ml |
Directions
- Clean and prepare all vegetables.
- Take the peel from the preserved lemon and cut in squares. Discard the pulp.
- Bring the water and sugar to boil, add the peel and cook for 1 minute. Drain and store for later use.
- Season the chicken with salt and pepper.
- Using high heat, heat a dutch oven, add olive oil and brown the chicken on all sides. Store for later use.
- Using medium heat to brown all the vegetables (can be divided into 2 times). Store for later use.
- Put the herbs and preserved lemon peel in the vegetables and mix well.
- Preheat the Steam Oven by selecting "Convection Mode" to 230℃.
- Put half of the vegetables at the side in the dutch oven, chicken in the centre, add the rest of the vegetables and rosemary on the top.
- Add the chicken stock, white wine and olive oil.
- Mix the all purpose flour together with the hot water until it becomes a dough.
- Roll the dough into a sausage shape and place it on the rim of the dutch oven. Press the dutch oven lid onto the dough to seal the pot. (Seal the dutch oven with dough to preserve the aroma of ingredients)
- Put sealed dutch oven on the metal tray and wire rack and put into Steam Oven and bake for 60 minutes.
- When done, crack open the dough and serve the chicken.
