这道菜的一部分明亮的味道来自保留的柠檬,这些柠檬是已经腌制的新鲜柠檬。你可以自己做), or buy them in grocery or specialty shops (Haddouch Gourmet Imports—866-445-5566—sells preserved lemons. A 10-oz. jar is $6.95). We like to serve this with couscous mixed with garlic and parsley.
烤箱加热到425°F。赛季里面的鸡肉and out with salt and pepper. Using a mini food processor, a mortar and pestle, or a knife, mash together the marjoram, thyme, garlic, and 1 Tbs. of the olive oil to form a rough paste.
This is just amazing...and yet so simple. mixed with rice, the pan juices and veggies are tremendous on their own... But the chicken is to die for as well. Wow.
Eloeb|01/23/2009
这是我做过的最好的鸡肉菜。我的朋友和家人很多次。一位朋友说他希望这是他的“最后一餐”。
MattieDH|2008年12月28日
This is an excellent recipe. The first time you make it you need to be careful not to tear the skin when stuffing it. You will get the hang of it after doing it once. It is a real crowd pleaser. It is hard to find preserved lemons so if you want to make this recipe start your lemons now..You can use regular lemons and it works just fine.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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