Sufra Dayma: Lemon Chicken By Moushira Abdel-Malek (serves 8) Ingredients: 8 chicken thigh or breast fillets 2 onions (chopped) 2 cloves garlic (chopped) 1 tsp chopped and peeled ginger 1 chicken bouillon in one cup water 1/4 cup lemon juice 2 pickled lemons (chopped) 1 tbsp chopped parsley Salt (to taste) + pepper + cayenne pepper + paprika Oil + butter Method: Heat oil and butter in a large frying pan. Brown chicken over high heat on all sides. Remove from pan. Place onion, garlic and ginger into a food processor. Process until smooth. Add to the same frying pan. Stir over medium heat for a couple of minutes. Mix in remaining seasoning, except for the salt. Add stock and lemon juice to pan, stirring to combine. Bring to the boil. Return chicken to pan. Add pickled lemon and reduce heat. Cook until chicken is cooked through. Add two tablespoonfuls of cream (optional). Serve topped with parsley.
