EGYPTIAN SCHNITZEL

1. Marinate the chicken by placing the chicken pieces in a bowl and squeezing 2 lemons over it. Add salt and pepper and some garlic pepper. You can add a pinch of cinnamon and allspice if you'd like. Add 6 cardamon seeds and 3 bay leaves and a handful of coriander. Using your hand, mix and rub it all together. Leave it in the fridge for a couple of hours

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2. Cut the onion in half and then Slice the onion into rings. Heat up a big pan and add the butter ghee. About a Tablespoon.

 

3.Add the onions and sautee them until they start to go soft. Add the brown sugar and some water. Carmealize them nicely. Add some cardamon. 

 

4. In a separate pot prepare some chicken stock. Add 1-2 whole squeezed lemon. Add salt and pepper. set aside.

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5. Now add the chicken to the pan with the caramalized onions. Add all the extra juice it was set in. Add some extra bay leaves and cardamon seeds. Let it cook on each side for a couple of minutes until it starts to go a bit golden brown. Then add some of the chicken stock. again let the chicken cook until the liquid has evaporated and add some chicken stock again and squeeze over some more of the lemon. 

 

6. While the chicken is cooking, peel the Egyptian lemons, cut them in half and add them to the chicken. 

 

7.Now get your taGine pot. Add all the content of the frying pan into it. Cut up 3 lemons and add them. Peel and chop up one big potato and add it as well as the cinnamon sticks. Pour over some chicken stock so that the chicken is half covered in it.

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8. Let it cook in the oven at 180 degrees for an hour - 2 hours.  The chicken will become nice and tender. You can always check that there is enough soup in the tagine so you make sure the chicken doesn't burn. In case there isn't enough chicken stock, just add some more.