Name: Barbecued or Deep-fried Chicken with Lemon Sauce
Cuisine: Norwegian
Ingredients: 1 skinless, boneless chicken breast per person; a few long strips of lemon zest, to garnish; zest of 1 lemon; lemon sauce; vegetable oil, for deep-frying; plain flour; 3–4 tablespoons clear honey; a shake of salt; 3–4 tablespoons of olive oil; rice or cider vinegar; 1 teaspoon baking powder; ½ teaspoon salt; 2 teaspoons molasses sugar; 100 g (4 oz) plain flour; 1 poussin (very small chicken) per person; lemon juice; crushed garlic; 3 tablespoons sesame oil; salt and freshly ground black pepper; 6 tablespoons or so of vodka - lemon-flavoured if possible; juice of 2 lemons; fresh thyme; olive oil

Preparation info

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

This dish was inspired by the gift of a crate of lemon-flavoured vodka from a very generous Swedish wine merchant.

Ingredients

Version 1 - Barbecued

1 poussin (very small chicken) per person
lemon juice
crushed garlic
fresh thyme

Method

Version 1 - Barbecued

Using a very sharp cook’s knife, cut the poussins through the breast bone, as if you were cutting them in half, but don’t cut right through - just splay them open, as if you were butterflying them. (When you start to do it, it will become clear.)

Rub the birds with lemon juice, crushed garlic, thyme and olive oil, and season th