6 chickens, thighs, copped in half
1 onion, large, thinly sliced
50 g olive oil
2-3 tablespoon(s) olive oil, extra, to brush on chicken
1 1/2 bunch dill, finely chopped
3-4 spring onions, finely chopped
1 chicken bouillon cube
For the egg lemon sauce
juice, of 2 lemons
2 egg yolks
2 tablespoon(s) corn starch


1.Brush the chicken with oil and season with salt and pepper.
2.Sauté the chicken on both sides, in a hot pan. It should be browned on all sides.
3.Remove the chicken from the pan. Wipe the pan with a paper towel (optional). Add the oil (50 g) to the pan and sauté the onions.
4.Transfer the onions to a wide pot. Add the chicken, salt, pepper, bouillon cube and enough hot water to cover the meat.
5.Cover the pot with its lid.
6.Simmer for 30-40 minutes. Remove the chicken from the pot. Add the vegetables (spinach and fresh onions) and boil for 20 minutes.
7.5-10 minutes before the vegetables are done, put the chicken back into the pot.
8.To make the egg lemon sauce; add the lemon juice, the egg yolks, and the corn flour to a mixer. While blending, add 2 tablespoons of the chicken broth from the pot, one tablespoon at a time.
9.Pour it back into the pot, take off the heat and stir until the sauce has thickened. Serve with finely chopped dil

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