Limonana Chicken with Roasted Potatoes
Delicious, comforting, and altogether easy to make
Ingredients
- 6 chicken drumsticks
- 3 -4 chicken thighs, on the bone
- 5 tbsp extra-virgin olive oil (extra for frying)
- 1 tsp ground turmeric
- 2 tsp table-salt
- 1 large onion, finely diced
- 20 garlic cloves, peeled and sliced to halves
- 5 meyer lemons, cut to half wedges & seeded
- 2 tsp dried mint
- 1 bag white mini potatoes, cut into wedges
- 2 tbsp extra-virgin olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- Salt flakes, to taste
Instructions
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Place the chicken in a bowl with the 5 tbsp olive oil, salt and turmeric. Toss everything together with your hands until evenly coated.
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Heat 3 tbsp extra-virgin olive oil in a braiser. Sear the chicken in batches until golden on both sides, then remove and set aside. Add the diced onion to the same oil and sauté until softened.
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Return the chicken to the braiser. Add the lemon wedges, halved garlic cloves and dried mint on top. Cover tightly with a lid and cook over very low heat at a gentle simmer for 3 to 4 hours, until tender and falling off the bone. Keep covered to retain the moisture and juices released during cooking.
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Toss the potato wedges with the olive oil, coriander seeds, cumin seeds and salt flakes. Roast in an air fryer or oven at 205 °C/200 °C for about 20 minutes, or until cooked through and crispy.
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Add the roasted potatoes to the braiser for the final 30 minutes of cooking. Cover again so they absorb the cooking juices.
Notes
Committed to this collection by the hand of Hunter.
