Dried Lemons and Limes are used as a spice mainly in Persian cooking. They may look tiny but they pack an intense tangy aromatic flavor. Very tasty. These can be found mainly in Persian supermarkets or grocery stores. Even when dry, Lemon peel is said to still contain citrus limonum, which is said to have the aroma therapeutic benefit of being an uplifting essential oil, as well as other physiological benefits like being a good antiseptic and also good for the body’s circulatory system.
Besides dried Lemons this Chicken recipe also combines molasses, figs and onion, all bringing their own benefits as well as good taste, more importantly. Before you bake this chicken you’ll need to make the Onion Fig Molasses Sauce. The sauce is quick and easy, though you’ll need to soak the figs before hand.
Honey Molasses Baked Chicken with Dried Lemons
4 to 6 Servings
Chicken thighs/legs, 2 dried lemons, 12 to 15 dried figs( soaked for about 4 to 6 hours), 1 large onion, 1 to 1 and 1/2 tablespoons molasses, 1 tablespoon honey, salt
1 to 1 1/2 tablespoon molasses, 2 dried lemons, 1 tablespoon honey, 8 to 10 figs chopped, 1/2 an onion finely chopped, 2 tablespoons cooking fat or oil of choice, half a cup water
In a pan of warmed up oil, fry the onions until they start to turn a golden brown color. Add figs, molasses and honey and mix it through. Add the lemons and water. Let it cook and reduce for about 5 minutes.
Prepare the chicken for baking. Add remaining figs and half the onion chopped into bigger pieces. Add a bit of salt.
Pour the sauce over the chicken
Cover the baking dish in foil ,and bake covered for the first 40 minutes, in a pre heated oven at 220 degrees. After 40 minutes remove the foil. Turn the chicken so the other side gets to sit in the flavored sauce too. Pierce the lemons if they are still intact so the flavors from the inside infuse to chicken. Bake for a further 40 minutes, basting the chicken with the sauce and it’s juices or just turning it from time to time. Once it’s done turn off the oven and leave it sit for 10 to 15 minutes in the warm oven.
You can have this chicken dish with anything you like, from cauliflower rice to sweet potatoes. This though, is the kind of chicken drumstick you’re better holding off having, until it’s cooled down and been in the fridge. It makes a very tasty cold chicken snack, or with a salad, and in a packed lunch from the fridge later or the next day, if it ever survives that long. Before having the sauce ,you can remove the lemons unless if you don’t mind the strong flavor if you happen to bite into them.
Garnish with fresh herbs of choice and enjoy your Honey Molasses Baked Chicken with Dried Lemons
- Chicken drumsticks/thighs
- 2 dried lemons/limes
- 1 to 1 and ½ tablespoons molasses
- 1 tablespoon honey/maple syrup
- 15 dried figs soaked for about 4 hours ( 8 or 9 diced for sauce and 6 whole for baking)
- 1 large onion( half finely diced for sauce and half chopped into bigger pieces for baking)
- 2 tablespoons cooking fat or oil of choice
- Fry half the onion until it starts to turn golden brown
- Add the figs, then molasses and honey, then water and dried lemons
- Let it simmer for about 5 minutes before adding to the chicken
- Add the remaining figs and onion with the chicken ready for baking
- Bake covered in foil for the first 40 minutes in a pre heated oven at 220 degrees
- Remove the foil and turn the chicken, then bake uncovered for a further 40 minutes
- Continually baste the chicken or simply keep turning it.
- Pierce the lemons if they are still intact
- After 40 minutes turn off the oven and let the chicken sit for 10 to 15 minutes in the cooling oven
- Let it cool down before eating
- Garnish with fresh herbs before serving