Appetizer (Page 2)

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

• 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.