Serves 4
INGREDIENTS
2.2lb/1kg chicken
1 ½ tsp Rosemary
1 ½ tsp Thyme
Lemon juice
3 potatoes, peeled and cut in half
2 carrots, sliced
12 Shallots, peeled and whole
1 Leek, sliced
2 to 3 Cloves
Pepper (whole and powder)
Salt
METHOD
1. Cut the chicken into an average of 12 pieces
2. Skin it if you prefer
3. Rub with a teaspoon and half of dried rosemary and half a lemon’s juice.
4. Simmer on a low flame with enough water to cover the chicken, along with 12 to 14 large peeled shallots, one leek sliced, three medium potatoes peeled and cut in half, 2 to 3 cloves, 6 to 7 whole Madagascar pepper, two carrots sliced lengthwise and cut in half, and a teaspoon and half of thyme.
5. Add salt to taste – about a teaspoon and half.
6. Cook till the chicken is well done.
For the sauce
1. Separate the stock from the chicken, vegetable and herbs.
2. Place the stock in a pot over a medium flame, let it reduce a bit.
3. Add about 6 tablespoons of thick cooking cream to it.
4. Season with salt and pepper, based on taste.
5. Add a dash of lemon juice. Should have a slight tang.
6. Place the chicken and vegetables in a serving dish.
7. Pour the sauce on top.
8. Serve warm with long grain saffron rice.
Compiled by Evangeline Elsa, Community Solutions Editor
