Lemon chicken with honey and saffron (Pollo a la miel) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 278) by Anya Von Bremzen

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Notes about this recipe

  • alex9179 on May 26, 2016

    Love this. Made with Meyer lemons from my tree and bone-in, skin-on thighs - which was rather messy to eat with the sauce. Will use BLSL thighs in the future. Served over rice with plenty of the sauce.

  • TrishaCP on August 23, 2015

    A really lovely and fragrant tasting chicken dish. Like the recipe says-it tastes more of lemon than honey. (I only had 60 minutes to marinate- would definitely go for longer next time.) I used boneless and skinless thighs (what was on hand) and adjusted the cooking time. (About 40 minutes, enough time to cook the chicken, but not enough time to brown it- dinner was already late.) I had a lot of liquid (maybe due to shortened cooking time)- and would remove some of it next time.

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