Maghreb chicken

Maghreb chicken

Category: Meat dishes

Ingredients
a hen	1-1.2 kg
bulb onions	2 pcs
fresh ginger	5-6 cm
dates	100 g
ground paprika	2 h l
ground coriander	1 tsp
lemongrass	3-4 pcs
salt pepper	taste
juice of half a large lemon

Cooking method

• 1. Cut the chicken into portions and fry in a pan until golden brown.
• 2. Cut onion and ginger into small cubes and fry over medium heat for five minutes. Place in a baking dish, sprinkle with paprika and coriander, add lemongrass and top with chicken pieces. Pour over hot water or chicken stock so that the chicken is half covered. Put in the oven and simmer under the lid for 20-30 minutes (if the chicken is homemade, it will take about an hour, or a little more).
• 3. After this time, remove the lid and add the diced dates and bake for another twenty minutes. During this time, the sauce should have evaporated by about half and become thick. At this point add salt, pepper and lemon juice. Return to oven for a few more minutes.
• 4. Place cooked chicken on a preheated plate. Purée the sauce after removing the lemongrass pieces (it is convenient to do this with a hand blender) and serve immediately.

Note

The chicken turns out to be tender and juicy. Spicy sauce, slightly spicy.
It is difficult to describe all the flavors in words. I can say one thing - it's very tasty!
Cook with love and bon appetit!

Lemongrass straight into the sauce? Probably, you need to grind it first ... Otherwise you will have to spit sauce ...

gorgeous!

I think removing lemongrass from the sauce before puréing is a matter of course.

I think removing lemongrass from the sauce before puréing is a matter of course.

I just imagined how I would knock all these small pieces out of the sauce ...

[Caprice,]

Caprice, in order to avoid further misunderstandings, I have clarified the recipe.

[Caprice,]

Caprice, in order to avoid further misunderstandings, I have clarified the recipe.

I don't know what 3-4 pieces of lemongrass are. We sell it chopped into small pieces and dried.
I once tried to use it in Tom Yam Kung soup. Spit lemongrass for a long time

[lemongrass]

Cymbopogon (Latin Cymbopogon, lemon sorghum, lemon grass, lemon grass, citronella, lemongrass or shuttlebeard) is a genus of plants of the Cereals family, or Bluegrass, consisting of about 55 species, originally growing in the warm and tropical regions of the Old World. Tall perennial herb.

Lemon sorghum is widely used as a condiment in Asian and Caribbean cuisine. It has a citrus scent and can be dried and ground, or used fresh. The stem, except for the soft core, is too tough to eat. However, it can be sliced ​​thinly to add to a dish. You can also knead it and add it whole, since in this case, aromatic oils are well released from the stems along with the juice. The main component of lemon sorghum is citral.

This herb is commonly used in teas, soups and curries. Also suitable for poultry, fish and seafood. It is often used as a tea in Africa.

Fresh, ready to eat.


And this is dried.


What are we going to put? And if you replace the zest of lemon? Do not? ... Chur, do not fight ...

Girls, I used dried lemongrass.
If there is a persistent rejection of this ingredient, it can simply not be used. The taste of the finished dish will not change significantly. And the zest, in my opinion, is better not to use.

And if you replace the zest of lemon?

I don't know what the author will say, but I would also replace it with lemon or lime for the simple reason that I like the recipe very much, at my house everyone loves spicy and sweet sauces for meat, and so far I have met lemongrass only as a flavoring for shower gel

[Merri]

Merri, it is better not to use lemon zest, but lime is quite - both juice and a little zest.

[Merri]

Merri, it is better not to use lemon zest, but lime is quite - both juice and a little zest.

Thank you, I will!