Chicken with Lemons and Raisins

Name: Chicken with Lemons and Raisins
Cuisine: Greek
Ingredients: 1 free range chicken (how heavy? I hear you cry! Well, I don’t know. If there are 2-4 of you, get a small one; more of you, get a great big one or two small ones! If the chicken has its liver and heart, so much the better); 1 free range chicken (how heavy? I hear you cry! Well, I don’t know. If there are 2-4 of you, get a small one; more of you, get a great big one or two small ones! If the chicken has its liver and heart, so much the better); 1 free range chicken (how heavy? I hear you cry! Well, I don’t know. If there are 2-4 of you, get a small one; more of you, get a great big one or two small ones! If the chicken has its liver and heart, so much the better); about ½ bottle white wine; 4 fat cloves of garlic, very finely crushed; 2 onions, finely diced; olive oil; 4-5 cloves; sea salt and black pepper; sea salt and black pepper; about 500 ml/18 fl oz tomato sauce (buy this in a carton); about 500 ml/18 fl oz tomato sauce (buy this in a carton); 4 juicy lemons, cut in half, pips removed, then very, very, very finely sliced; 1 cinnamon stick; about 225 g/8 oz raisins, currants or sultanas; about 225 g/8 oz raisins, currants or sultanas; about 225 g/8 oz raisins, currants or sultanas; 1 sprig of thyme

Preparation info

Difficulty
Easy

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

In this dish, which is really a simple chicken cooked in tomato sauce, we can see the influence that the Moors have had on Mediterranean cooking by the use of fruits and spices.

Ingredients

1 free range chicken (how heavy? I hear you cry! Well, I don’t know. If there are 2-4 of you, get a small one; more of you, get a great big one or two small ones! If the chicken has its liver and heart, so much the better)

Europe
Greece
Main course
Gluten-free
Mediterranean
Spicy

Method

Joint the chicken, bones and all, into manageable morsels. In a large, shallow sauté pan or a deep frying pan, heat up some live oil. The pan needs to be big enough to hold all the pieces of chicken in a single layer. Fry them on both sides until golden brown, then add the onions and garlic and brown them very lightly. At this stage, if you have the giblets from the chicken, add them and fry th