Chicken in Lemon Confit
A sweet fruity recipe, Ideal summer food with some salad green
Did you know?
Candied fruit, also known as crystallized fruit or glazed fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavorable osmotic pressure this creates. Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West.
Ingredients for 4 persons:
1.2kg chicken legs, 4 lemons, 15cm ginger root, 2x 200gr sugar (400gr), ½ cup olive oil + 3tbsp, 15gr salt, 1 tbsp crushed black peppercorns, 1 cup herbs the province, ½ bunch cilantro, 2 tbsp angel hair chilli
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