For the lemon chicken
• 1 whole chicken, approximately 1 1/2 kg, cut into 6-8 pieces
• 1 GREEK at HOME cooking sauce for Classic Casserole “Lemonato”
• 40ml olive oil (approximately 2 1/2 tablespoons)
• 300ml water (approximately 1 cup)
• Salt-pepper
For the purslane
• 1kg purslane (or substitute)
• 2 tablespoons finely chopped fresh onion
• Juice and zest of 1 lemon
• A little olive oil
• Salt-pepper
For the lemon chicken
1. Season the chicken pieces with salt and pepper, then sauté them in a pot with olive oil over high heat until they turn golden brown.
2. Next, add the entire GREEK at HOME cooking sauce, approximately 1 cup of water (300ml), and mix well.
3. Cook covered over medium heat for about 45 minutes, until the chicken boils. During this time, check the dish and add a little water if needed.
For the purslane
1. In a pot of boiling water, add the purslane, boil for 4-5 minutes, and drain well.
2. In a large pan, lightly sauté the purslane and fresh chopped onion in a bit of olive oil. Add salt, pepper, juice, and zest from 1 lemon.
Serving suggestion
Serve a portion of purslane on a plate, top it with a serving of lemon chicken, and drizzle with the lemony sauce.
