Recipes (Page 4)

For cooking chicken

Preheat the oven for 10 minutes at 200 ° C (th.7). Cut the diced lemon with its skin and chop half the green of the onions; place them inside the chicken - place the chicken in a dish, coat it with 1 spoonful of olive oil, salt, pepper and bake. As soon as it begins to brown, add ½ glass of water and lower the temperature to 180 ° C (th.6). Water regularly until the end of cooking (1h15).

For vegetables

In a casserole heat 2 tbsp. to s. olive oil, put the carrots and potatoes, cook for 3 minutes over medium heat, add 1/2 glass of water and cover - after 10 minutes add the onions, salt, pepper and pour the sugar by mixing well - continue cooking under cover and on low heat for 10 minutes; if necessary add 1 or 2 tbsp. to s. water

For dressage

Cut the chicken, serve with the sprinkled chervil vegetables and introduce the gravy juice

Cut the chicken breast into sticks. Dip them in the flour to coat them. Heat the sticks in a frying pan with hot oil until they get golden brown and cooked. Drain them on paper towels. Prepare each sauce by mixing all the ingredients. Serve with both terrines of sauces and vegetable sticks of your choice as an accompaniment.

• 1

  Peel the garlic cloves before chopping. Put garlic, soy sauce, maple syrup, ground ginger and chili spices in a deep dish. Season with salt and pepper.

• 2

  Add the olive oil and marinate for 2 hours in the fridge.

• 3

  Preheat the oven th.7 (200 ° C).

• 4

  Bake the quail 15 min. Turn them and continue cooking for 10 minutes, not to mention watering from time to time.

Poach chicken in chicken stock kept at 70 ° C (hot but not boiling) over very low heat for 1 hour. Drain and place on the baking sheet with the garlic, thyme, bay leaf, carrots and red onion. Season with salt, pepper, and drizzle with butter and 4 tablespoons olive oil.

Cooking chicken

Bake at 250 ° C for 30 minutes. Toast the oranges and lemons cut in half in a hot skillet. Season the cider vinegar and olive oil in four pieces.

Finishing and dressage

Serve in a large dish the whole chicken powdered with zaatar. serve the sauce separately.

Preheat the oven to 180 ° C (item 6). Provide a plate.

Preparation of vegetables

Prepare the vegetables first. Peel the carrots, cut in half lengthwise, then quartered, removing the hard heart. Peel the onions and cut into pieces. Peel the beets, cut them into quarters, then cut them in half.

Cooking vegetables

Spread the vegetables on the plate and coat them with oil. Roast for 50 to 60 minutes, until tender.

Cooking lentils

Boil a pan of water with salt. Add the lentils and cook for 18 to 20 minutes. When they are tender, drain them.

Cooking turkey cutlets

Sear the turkey escalope for a few seconds, in a very hot pan, to brown them on one side. Then turn them over and finish baking for 8 to 10 minutes. Take them out and slice them.

Preparation of the salad

Assemble the salad by mixing lentils, carrots, onion, beets, lemon peel and ⅔ of chervil. Sprinkle with balsamic syrup and, if necessary, season with salt.

Dressage

In two plates, divide the spinach sprouts, then the lentil salad, the turkey slices and the feta. Sprinkle the rest of the chervil and stir a little before serving.

In a frying pan heat the oil with the thyme and fry the pieces of chicken until they are golden brown. Add the almonds, garlic, olives and lemon cut in quarters with his skin. Dilute the broth in 2 glasses of very hot water and pour it immediately. Add a pinch of salt (very little, candied lemon, olives and broth are already salted) and some pepper mill turns. Cover and continue cooking over medium heat. After 20 minutes, add the drained tomatoes. When the chicken pieces are cooked, adjust the seasoning of the sauce. Serve hot with a creamy parmesan polenta. Stop cooking as soon as a knife tip passes easily through the pieces of poultry.