Lemon Chicken with Roman Cam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 lemon (s)
- 2 bunches parsley, smooth, finely chopped
- 8 clove (s) garlic, finely chopped
- 4 red and yellow bell peppers, cut into strips
- 2 small zucchini, sliced
- salt and pepper
- 4 chicken legs (250 g each)
- 2 tablespoon olive oil
- 500 ml milk
- 6 tablespoon butter
- nutmeg
- 120 g semolina (durum wheat semolina)
- 2 egg yolks
- 2 tablespoon parmesan
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° (180 ° convection).
- Wash the lemons and peel the yellow of the skin thinly and dice finely. Mix half of the garlic and parsley with the lemon zest, season with salt and pepper.
- Peel the skin off the chicken thighs with your fingers on the thighs to make a pocket. Carefully pour the lemon mixture into the pockets. Mix the rest of the lemon mixture with the pepper strips and zucchini slices.
- Grease a large, flat roasting pan with 1 tablespoon of olive oil. Add the vegetables, season with salt and pepper. Cut 2 lemons into wedges and place in the middle. Rub the chicken legs with salt and pepper, then place on the lemon wedges. Add the remaining garlic, drizzle the remaining olive oil over the vegetables and meat and put everything in the oven for about 45 minutes.
- In the meantime, bring the milk and butter to the boil for the cams. Season with salt and nutmeg. Sprinkle in the semolina and let it swell for 5-6 minutes. Transfer to a bowl, let cool for about 4 minutes and stir in the egg yolks. Grease a baking sheet. Spread the mixture about 1.5 cm thick on the baking sheet. Brush with 2 tablespoons of butter, sprinkle with parmesan and leave to cool. Cut out crescents from the mass. Fry the semolina moons in the rest of the butter on both sides in a pan until golden.
- Serve the chicken legs with vegetables and the dumplings. Sprinkle with the remaining parsley.
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