RECIPES

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Poulet au Citron Confis

Cutting up the ingredients: cutting the onion and turnip into quarters and the garlic in half.

Cut the chicken into big pieces and sear the chicken with some olive oil in a casserole dish

Once the chicken is nicely seared, reserve. In the same casserole cook the onion and the garlic.

Once the onion is getting transparent, add the chopped up lemon comfit, the cumin and the safran. Add water just enough to cover the ingredients in your casserole, cover and let it simmer for 15min at medium heat.

After 15min remove the lid and add the turnips. Let it cook for another 15min at medium heat. Wait till the water reduces by half.

Lemon Cake

Break the whole eggs in a bowl, whisk, and add the sugar and salt. Keep whisking until the mixture turns white.


Loosen the sour cream with a little of the previous preparation. Once the mixture is well mixed, pour it back into the bowl and mix well.

Sieve the flour and baking powder, add them to the bowl, then mix using a spatula.

Add the melted butter and lemon zest. Mix gently, always using a spatula.

Pour into the mold, and bake in the oven at 180 ° C for 45 to 55 minutes (depending on the oven: check the cooking by inserting the tip of a knife in the heart of the cake and adjust the cooking time accordingly).

Unmold, then coat with jam diluted with a little hot water.

Prepare the icing: mix icing sugar, lemon juice, and Cointreau.

Once the jam coating is dry, glaze the cake, then decorate with pistachios.

Check ourRECIPES

Poulet au Citron Confis

Lemon Cake