Spicy lemon chicken

Name: Spicy lemon chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 chicken ready to roast (approx. 1.3 kg); 7-10 Tbsp salt, black pepper; 1 untreated lemon; 3-4 Tbsp Apricot Jam; 1 can(s) (425 ml) Apricots; 1 Onion; 1 kg leaf spinach or; 7-10 Tbsp chard, 2 tablespoons oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 chicken ready to roast (approx. 1.3 kg)
7-10 Tbsp salt, black pepper
1 untreated lemon
3-4 Tbsp Apricot Jam
1 can(s) (425 ml) Apricots
1 Onion
1 kg leaf spinach or
7-10 Tbsp chard, 2 tablespoons oil

Directions

1
Wash the chicken, pat dry. Rub all around with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/4 hours. Little by little add 1/4 l water
2
Wash the lemon. Grate the peel, squeeze the juice. Mix both with jam. Spread the jam on the chicken about 15 minutes before the end of the frying time
3
Drain the apricots and collect the juice. Cut the fruit into slices. Peel and chop onion. Clean and wash the spinach or chard. (Cut chard leaves from the stems, cut stems into small pieces.) Blanch in salted water in portions for about 2 minutes. Lift out, let drip off
4
Fry the onion in hot oil until transparent. Steam the apricots briefly. Deglaze with 100 ml juice. Add vegetables, steam for about 3 minutes and season to taste
5
Arrange the chicken on the spinach. If necessary, dissolve the roast with 1/8 l water and season to taste. Goes well with rice