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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This dish is originally Greek with a soft lemon flavor, add more lemon juice to suit your tase. Rice or fine pasta goes well with this. Try to use the dill; it gives it a nice flavor. Ingredients:
3 lbs chicken, in pieces,i like using skinless thighs |
2 ounces butter |
salt and pepper |
300 ml boiling water |
5 -6 green onions, chopped |
3 large eggs |
3 tablespoons lemon juice |
chopped fresh dill, to serve about 2 tablespoons |
Directions:
1. Melt the butter in a Dutch oven, brown the chicken.
2. Add salt and pepper to the chicken and pour in the boiling water.
3. Simmer for 20 minutes; add the onions simmer for another 15 to 20 minutes until the chicken is cooked.
4. In a dish beat the eggs, very slowly and bit by bit add the lemon juice whilst beating the eggs, it should not separate.
5. To the eggs you add the cooking juices of the chicken, then you return this to the pan.
6. Make sure the heat is very low, the sauce should not cook anymore, keep stirring until the sauce thickens.
7. Transfer to a serving dish and sprinkle the dill on top.
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