Name: Sauté of Chicken with Lemon and Turmeric Sauce
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 2 onions, finely diced; sea salt and black pepper; groundnut oil; 1 corn-fed chicken, jointed into 4 portions; 600 ml/1 pint fresh lemon juice; 6 tomatoes, finely chopped; 1½ tsp ground cumin; 1½ tsp ground coriander; 4 cloves of garlic, crushed; yoghurt mixed with chopped fresh mint, to serve; 4 heaped tbsp ground turmeric; 2 cups cooked chickpeas; a handful of finely chopped fresh coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

1 corn-fed chicken, jointed into 4 portions
groundnut oil
2 onions, finely diced
4

Method

Fry the chicken pieces in groundnut oil until they are crisp and golden, then stir in the onions and garlic and continue cooking until they begin to colour. Season with salt and pepper. Now stir in the turmeric, cumin and coriander and make sure the chicken pieces are well coated with the spices. If this concoction is very dry, add a little more oil, as you must gently cook the spices for anoth

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Sauté of Chicken with Lemon and Turmeric Sauce

Ingredients

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