Small, delicate birds seared in a pan and cooked in a marinade of date syrup, soy sauce and lemon until a dark, sticky glaze forms. Eaten by hand, wiping up the sauce with bread.
Rinse the chicken and pat dry thoroughly with paper towels.
Paper towels
2
Split each one lengthwise with kitchen shears, through the breastbone.
Kitchen shears
3
In a bowl, mix the honey, soy sauce, lemon juice, garlic, thyme, salt and black pepper. Put the chicken in the bowl, pour half the marinade over and massage it in. Set the rest of the marinade aside.
Bowl
4
Cover and marinate in the fridge at least 1 hour and up to 6 hours.
Refrigerator
5
Take the chicken out of the fridge 20 minutes before grilling.
6
Heat the oil in a large cast-iron pan (28 cm) over medium-high heat.
⚙ Pan-fryingStoveCast-iron pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
7
Lay the chicken in the pan skin side down, without crowding, and sear 3–4 minutes, until the skin browns. Flip and sear 2 more minutes.
Stove
8
Return all of the chicken to the pan and add the rest of the marinade and the stock and lemon slices. Bring to a gentle boil.
Stove
9
Cook over medium-low heat 10–12 minutes, spooning sauce over the meat now and then, until the sauce reduces to a dark, glossy glaze and the meat near the bone is no longer pink.
Stove
10
Serve hot straight from the pan, with the sauce and the roasted lemons, alongside white rice.
726calories
61 gprotein
20 gcarbs
43 gfat
● protein 34%● carbs 11%● fat 55%
Per serving (399 g), of 4 servings
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Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
🔧 Tools needed (5) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Kitchen shears· Also works: Knife (Slower for chicken/herbs) · Cleaver (For breaking down a chicken)
Bowl· Also works: Pot (None)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
