Greek Recipes

Greek and Cypriot recipes

Chicken in Lemon Sauce Byzantine Recipe


  • 1 kg chicken drumsticks (or 800g boneless breasts)
  • 2 chopped onions
  • 1-2 tbls oil
  • 1 cup ground blanched almonds
  • 2 cups chicken stock
  • 1-1.5 tsp ground ginger
  • fresh ground pepper
  • salt
  • 0.5 tsp pure saffron (threads) infused in 0.25 cup hot stock
  • juice of 1-1.5 lemons


  • Trim chicken pieces as necessary, pat dry.
  • Heat oil in a pan (big enough to hold chicken in one layer).
  • Lightly fry onions till soft, but do not allow them to colour.
  • Add chicken pieces and slowly seal on all sides, again without browning.
  • Place almonds in food processor, add hot stock and blend for approx. 2 minutes.
  • Using a sieve, strain this almond milk over the chicken, pressing the almond residue to extract all the liquid.
  • The almond milk should have the consistancy of thin cream; it will thicken during cooking.
  • Add the ground ginger and saffron steeped in stock, together with a good grinding of pepper.
  • Cover and simmer for 15min for breasts or 30min for drumsticks.
  • Remove the lid and increase the heat to boil the sauce down to a thick, creamy consistancy.
  • Add the juice of one lemon, taste and add more if necessary.
  • The lemon flavour should be distinct but not overpowering.
  • Check for seasoning and add a little salt if desired.

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