Chicken and lemon cream stew


For four people

  • Chicken thigh meat – four
  • Half an onion
  • One lemon
  • 200cc of fresh cream
  • 2 tablespoons of salad oil
  • 8g salt
  • half a teaspoon of black pepper
  • 1-2 stock cubes
  • Water
  • spices:
    • half a teaspoon sugar
    • three slices of ginger
    • large tablespoon of coriander
    • 3 cloves
    • half a teaspoon of saffron
  • Method

    Divide the chicken thighs into a suitable size and season with salt and pepper; slice the onion along its fibrous axis; slice the lemon with the skin attached into 3mm rings; set the oven at 180C.

    Pour the oil into a frying pan and under a high heat add the chicken pieces; brown the surface of the meat ensuring all surfaces are colored and turn over as necessary; remove the chicken

    Place the onion in the frying pan and cook briefly until translucent; return the chicken and then add the spices above. Pour in 100cc of water and the fresh cream; de-glaze the pan with a wooden spatula.

    Once the cream has begun to simmer, move everything including the sauce to an oven proof dish; place the lemon slices over the chicken; break up and add the stock cubes.

    Take some aluminium foil to cover the dish, scrunch up one time into a ball in your hands and then open out; open a hole in the center and put over as a lid on the chicken; place in the oven and leave for thirty minutes.

    Given the small amount of sauce there is a risk that it will burn easily. After about twenty minutes check how it is stewing. Once the cream is saffron colored and the chicken tender the dish is finished. Serve with rice.


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