“Cinnamon in this recipe adds a sweet touch,” explains Alex. Share with friends: 
Food Photography: Chris Kurt Time: 1 hour. 30 min. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 whole chicken (1600-1800 gr.)
- 3 tbsp. l olive oil
- 1 tbsp. l hot paprika
- 1 tbsp. l mustard powder
- 4 heads of garlic, unpeeled, cut across
- 1 tbsp. Sahara
- 4 large lemons
- 2 cinnamon sticks
- 1 tbsp. l dill seed
- 0.5 tbsp. red wine vinegar
Recipes with similar ingredients: chicken, mustard powder, paprika, dill seeds, cinnamon, garlic
Recipe preparation:
- Preheat the oven to 260 ° C. Cook the chicken with garlic: grate the chicken outside 1 tbsp. l olive oil and salt. Use a fine sieve to sprinkle the chicken evenly with paprika and mustard all over the surface. Shift the chicken into a shallow a baking dish or on a baking sheet with a side, with installed grill and bake for 15 minutes. Then lower the temperature to 200 ° C. and cover the chicken loosely with a piece of foil. In a small bowl mix garlic with 2 tbsp. l olive oil and sprinkle with salt. Arrange the garlic around the chicken. Cook while the temperature is inside chicken will not be equal to 70 ° C, and the juice will become transparent, 40-50 minutes. Remove the chicken from the oven and let stand 15 minutes before butchering.
- Prepare the lemon sauce while the chicken is cooked: in medium-sized saucepan mix sugar, 2 tsp. salt and lemons with 3 Art. water. Bring to a boil over medium heat. Add sticks cinnamon and dill seeds. Boil slowly until the liquid becomes similar to syrup, 10-12 minutes. Add wine vinegar and cook on medium heat 30-35 minutes, until the lemons are soft (check with a knife). Let the lemons stand in a hot liquid 15 minutes, then pull them out with a slotted spoon. On a flat surface, cut each lemon into circles 1.5 cm thick. Remove the seeds. Keep lemon wedges in a small amount of liquid, resulting when cooking before serving.
- Serving: Place the chicken on a serving platter and spread the garlic around it. Put the mold with the remaining liquid from cooking chicken to a fire and bring to a boil on average the fire. Remove from heat and add lemon wedges without liquid. Return on low heat, add salt and pepper to taste, simmer slowly 2-3 minutes for the aromas to mix. Put the lemons sauce on and around chicken and garlic. Recipe for chicken baked with sage and rosemary.
