Chicken in Lemon and Egg Sauce with chickpeas
Chicken in Lemon and Egg Sauce with chickpeas. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription.…
- 650 g halal-certified boneless chicken thigh
- 25 ml olive oil
- 120 g onion
- 100 g carrots
- 8 g garlic
- 4 g salt
- 1 g black pepper
- 300 ml water
- 3 piece egg yolks
- 30 ml lemon juice
- 120 g fully cooked chickpeas
- Drain the fully cooked chickpeas. Cut chicken into 3 cm pieces; chop onion, carrots and garlic.
- Heat oil and brown chicken for 5 minutes. Add onion, carrots and garlic and cook for 5 minutes.
- Add all other main ingredients except the egg yolks and lemon juice plus the variation vegetables and water. Cover and simmer gently for 20–25 minutes; stir occasionally.
- Beat yolks with lemon juice. Temper gradually with a little hot pan liquid, then stir into the pan over low heat until the sauce reaches 74 °C without scrambling. Make sure every vegetable is tender and the thickest chicken piece reaches 74 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Chicken_fricassee-01.jpg: Like_the_Grand_Canyon derivative work: Hic et nunc — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Chicken_fricassee-01-3.jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Chicken fricassee illustration; this formula uses lemon and an egg-thickened sauce with different vegetables.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Chicken in Lemon and Egg Sauce.