health

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.

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.