Serves 4-6 :
1.5 kilo of chicken drumsticks
2 onions, sliced
4 cloves of garlic, sliced
4 lemons (untreated or scrubbed well)
4 twigs of thyme
1 tablespoon of confectioners’ sugar
1 liter chicken stock (from 2 cubes)
2 handfuls of dried cranberries
2 tablespoons of honey
1 tablespoon of coriander powder
1 tablespoon of cumin powder
1 pinch of saffron
½ tablespoon of curcuma
(Olive) oil for the pan
Salt and pepper to taste
Method:
Juice one lemon, slice the rest.
In a bowl mix 4 tablespoons of oil, with the spices, season to taste. Put in the chicken and coat well, set aside.
Slice the onions and garlic. Sprinkle the lemon slices with the sugar, pick out any seeds you can find, set aside. Mix the lemons juice with the honey.
Heat oil in a pan and brown the chicken (in batches) on all sides.
When all chicken is browned and returned to the pan add the onions and garlic.
Add the lemons slices and the stock and simmer for about 45 minutes.
Add the cranberries and cook a few minutes more, season to taste.
Recipe from Libelle lekker.be
Photos Gardeninglady
Tips: I’ve added 250ml double cream to the sauce to make it silky.
Be careful chicken and oil spit all over your kitchen and arms, hands face etc.
