Lemon chicken with lemon confit

Name: Lemon chicken with lemon confit
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 2 Limes; 2 untreated lemons; 150 ml Maple syrup; 150 g Leeks (leek); 8 dried tomatoes; 1 TEASPOON coarse sea salt; 1 TEASPOON Sugar; 8 Garlic cloves; 8 Shallots; 8 (150 g each) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground pimento; 2 TABLESPOONS clarified butter; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

2 Limes
2 untreated lemons
150 ml Maple syrup
150 g Leeks (leek)
8 dried tomatoes
1 TEASPOON coarse sea salt
1 TEASPOON Sugar
8 Garlic cloves
8 Shallots
8 (150 g each) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground pimento
2 TABLESPOONS clarified butter
7-10 Tbsp Grease

Directions

1
Wash the limes and lemons hot and grate them dry. Thinly grate the lime zest. Halve limes and squeeze juice. Heat maple syrup, lime juice and zest slightly. For the confit leek clean and wash.
2
Cut tomatoes and leek into fine cubes. Peel the lemon peel thinly with a peeler and chop finely. Crush in a mortar with sea salt and sugar. Mix with tomatoes and leek. Peel and halve garlic and shallots.
3
Wash the meat, dab dry and season with salt, pepper and pimento. Heat the lard and fry the meat for about 6 minutes, turning it light brown. After about 4 minutes add shallots and garlic.
4
Drizzle 1/4 of the maple syrup-lime mixture over the meat. Pour the contents of the pan into a greased casserole dish. Cut 1-2 lemons into slices. Sprinkle half of the confit over the meat and cover each with 1-2 lemon slices.
5
Continue cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 10 minutes, drizzle with maple syrup mixture in between. Spread the rest of the confit on the meat and sprinkle with the remaining maple syrup-lime mixture.