- 1 poulet
- le jus d’un citron vert + le zeste d’un citron vert
- 2 gros navets ou plusieurs petits
- 2 cuillères à soupe d’ huile
- 2 gousses d’ail
- 1 petite poignée de feuilles de basilic violet mais le vert fonctionne
- 1 cc de paprika
- 1 petit poivron vert
- 3 oignons grelots
- 1 cc d’écorce d’orange râpe
- 1 cc de cumin
- 1 cc de piment de Cayenne
- 1 cc d’origan
- sel et poivre
We all have a roast or braised chicken recipe but I wanted to take you on the islands with this recipe.
This is a spicy chicken and lemon. It is very quick to do I explain everything below.
For cooking it was done with the omnicuiseur but it is feasible in conventional oven.
We go into cooking:
the juice of a lime + the zest of a lime
2 large turnips or several small
2 tablespoons of oil
2 cloves garlic
1 small handful of purple basil leaves but the green works
1 cc of paprika
1 small green pepper
3 baby onions
1 cc orange peel rasp
1 teaspoon cumin
1 tsp of Cayenne pepper
1 cc of oregano
salt and pepper
Put your chicken in a large salad bowl
Add all other ingredients to your blender except turnips and lemon zest.
Once this marinade is basting your chicken and let them know for an hour.
During the time zest the lemon and cut into pieces your turnips.
Put the turnips in the bottom of your casserole with a tablespoon of water.
Install your chicken and add the lemon zest.
If you feel like it, you can add a nice basil leaf
Omnicuiseur => 1 h 15
Up: Max until the top is start to color then put in mini
Bottom: Max 15 minutes and then mini
Once the time has elapsed wait 10 minutes before opening the casserole.
Traditional oven => Preheat oven to 180 ° C. Cover the dish with aluminum foil or put in a firm casserole cook for 1 hour. Remove the foil and bake for about 30 minutes