ROUND CHICKEN WITH LEMON SAUCE

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INGREDIENTS

For the round

• 2 units of roasted chicken rounds

• 4 tsp of olive oil

• Salt

• Black pepper

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For the bulgur with spinach

• 100g of Bulgur

• 500g Spinach

• 300ml of Vegetable Broth

• 50g goat cheese

• 1 unit of onion

• 1 clove of garlic cloves

• 30g raisins

• 20g of pine nuts

• 2 tsp of virgin olive oil

• 1 tspground cumin

• Salt

• Black pepper

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For the lemon sauce

• 3 units of lemon juice

• 1 unit of onion

• 1 clove of garlic cloves

• 20g flour

• 125 ml white wine

• 0.5 tsp grated nutmeg

• 1 tsp chopped fresh parsley

• 2 tsp of virgin olive oil

• Salt

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FOR THE BULGUR WITH SPINACAS

1. Peel and chop the onion and garlic.

2. We wash the spinach and drain.

3. Rumble the goat cheese.

4. Heat the oil and brown the minced garlic for 1 minute.

5. Add the chopped scallion and poach 4 minutes.

6. Add the raisins, pine nuts and bulgur and bathe with the vegetable stock.

7. We add cumin, salt and pepper, bring to a boil and cook 15 minutes over low heat.

8. Add the spinach and cheese out of the heat, mix and reserve.

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PREPARATION

FOR LEMON SAUCE

1. Peel and chop the onion and garlic.

2. Heat the oil in a pan and brown the garlic for 1 minute.

3. Add the scallion and sauté 5 minutes over medium heat.

4. Four.

5. Sprinkle with flour, stir and bathe with wine and 200 ml of water.

6. Bring to a boil and cook 5 minutes over medium heat.

7. Add the lemon juice, nutmeg and parsley, mix, boil, remove from heat and reserve.

FOR THE ROUND

1. We preheat the oven to 200º C.

2. Brush the chicken rounds with the oil, salt and pepper, place in a refractory dish and roast them for 12 to 15 minutes, until the skin is browned, turning them in the middle of the roast.

3. We fillet the chicken and serve it with the lemon sauce on top, accompanied with the bulgur and spinach.

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