lemon Archives

Berry recipes

Blueberry-and-cherry pie

45 minutes

Potato recipes

Organic baby potatoes with caper lemon cream

30 minutes

Braai recipes

Lamb ribbetjies with black garlic butter and charred lettuce

30 minutes

Salad recipes

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

10 minutes

Chilli recipes

Potato samoosas with green chutney

2 hours 10 minutes

Cake recipes

No-bake cheesecake

Kids recipes

Traditional French crêpes with lemon and cinnamon sugar

10 minutes

Christmas recipes

Pork shoulder braised in milk with baby onions

3 hours, plus 20 minutes' resting time

Christmas recipes

Schwarma-style lamb

2 hours

Avocado recipes

Best-ever avo toast

5 minutes

Chicken recipes

Roast chicken with porcini and hazelnut crust

1 hour and 50 minutes

Chicken recipes

Iraqi spiced chicken and rice

Approximately 6 hours

Iraqi spiced chicken and rice

Serves 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time Approximately 6 hours

Ingredients

500 g basmati rice
1 free-range whole chicken
1 lemon, halved
Sea salt and freshly ground black pepper, to taste
1 onion, finely chopped
2 T olive oil
3 t paprika
3 t ground cumin
1 t ground cinnamon
3 t salt
4 cups chicken stock or water
1 t ground cardamon
1 t turmeric
½ t ground allspice
2-3 T tomato paste
8 free-range egg
Steamed leafy green vegetables, for serving

Method

Preheat the oven to 110°C. Soak the rice for 15 minutes. Rub the lemon halves all over the chicken, inside and out, and season the chicken. Soften the onion in the oil until pale golden. Drain the rice.
Mix 140 g rice with 1 t paprika, 1 t cumin, ½ t cinnamon, half the sautéed onion, 1 t salt and a little pepper. Use to stuff the chicken loosely, reserving any leftovers. Truss the chicken and place breast side down in a well-oiled heatproof casserole.
Mix the water or stock with the remaining spices, onion, tomato paste and 2 t salt. Pour into the casserole. Bring to a boil over a high heat, then reduce the heat and simmer for 5 minutes. Turn the chicken breast side up.
Simmer for a further 5 minutes. Add the remaining rice and any leftover stuffing. Simmer for a further
5 minutes, then add the eggs, whole and unshelled. Check that there is enough liquid to cover the rice. Place a sheet of oiled baking paper directly onto the chicken breast and another over the casserole, then cover it with a tight-fitting lid. Bake for 5 hours. If the dish is not tender, add a little more boiling water or stock, cover tightly and return to the oven. If necessary, pour in 1 cup boiling stock to loosen the bottom crust. Allow to rest for 5 minutes and check the seasoning. Serve with steamed greens.
Place a sheet of oiled baking paper directly onto the chicken breast and another over the casserole, then cover it with a tight-fitting lid. Bake for 5 hours. If the dish is not tender, add a little more boiling water or stock, cover tightly and return to the oven. If necessary, pour in 1 cup boiling stock to loosen the bottom crust. Allow to rest for 5 minutes and check the seasoning. Serve with steamed greens.
If necessary, pour in 1 cup boiling stock to loosen the bottom crust. Allow to rest for 5 minutes and check the seasoning. Serve with steamed greens.

See more Mediterranean recipes here

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Blueberry-and-cherry pie

Organic baby potatoes with caper lemon cream

Lamb ribbetjies with black garlic butter and charred lettuce

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

Potato samoosas with green chutney

No-bake cheesecake

Traditional French crêpes with lemon and cinnamon sugar

Pork shoulder braised in milk with baby onions

Schwarma-style lamb

Best-ever avo toast

Roast chicken with porcini and hazelnut crust

Iraqi spiced chicken and rice

Iraqi spiced chicken and rice

Ingredients

Method