Lemon Chicken Recipe

• 1 whole chicken
• 1 c. lemon juice
• 3 tsp. sugar
• saffron
• cardamon
• 750 ml (about 3 c.) chicken stock
• 5 largely cubed potoatoes
• flour
• 5 Tbsp. extra virgin olive oil

1. Shallow fry whole chicken in oilve oil to seal in flavour.
2. Remove chicken from the pot after it has turned golden and set aside.
3. Prepare sauce in the same pot which chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add in cardammon, saffron, and pour in the stock.
4. Make sure stock is added slowly so which the flour turns into a paste.
5. When all of the stock has been added, fold in the lemon and sugar.
6. Then add in the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.

chicken, lemon juice, sugar, saffron, cardamon, chicken, potoatoes, flour, extra virgin olive oil

Taken from cookeatshare.com/recipes/lemon-chicken-17088 (may not work)