香草檸檬雞

This recipe is modified originally from a Portuguese dish, Moorish Chicken. But it turns to be a different dish as I marinate the chicken, use totally different herbs (they are parsley, cilantro, mint and cinnamon originally), and switch from poached eggs to boiled and mashed eggs.

# Ingredients:
4 chicken legs, deboned, cut into small pieces
1 big onion, sliced
1 or 2 kinds of herbs: I use basil and thyme, 1 tablespoon each, all minced
Juice of 2 lemons
2 eggs, boiled and mashed properly
3 tablespoons coconut oil

# Marinade:
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin

Serve 3 to 4

# Steps:
1. Cut the chicken into small pieces, rub well with salt, black pepper and cumin, marinate for 3 hours in the refrigerator.

2. Heat the coconut oil in a large skillet over medium heat, and brown chicken parts on all sides. Add onions and herbs, fry until onions turn soft.

3. Move the chicken mixture into the boiler. Add the lemon juice and 2 cups of water into the boiler. Cook until the chicken is done.

4. Place all in a big bowl. Season with few salt and cumin. Sprinkle the mashed eggs over all and above before serving the dish.

# Cook’s note:
At step 3, don’t put too much water. The amount of water should be just enough to cook the chicken, otherwise the sauce might be diluted.