3 tablespoons olive oil
3 cloves garlic
1 onion, chopped
5 tablespoons distilled white vinegar
2 teaspoons lemon juice, lemon zest, lime juice
1 (5 pound) whole chicken, cut into 1 inch pieces
3 tablespoons lemon oil
4 boneless, skinless chicken breast halves
1 small green bell pepper, chopped
2 1/2 ounces cashews
2 tablespoons olive oil for frying
Mix olive oil, garlic, onion, vinegar, lemon juice, green pepper, celery salt, paprika and 1/2 cup chopped almonds. Blend the lemon oil. Heat the olive oil and garlic in a large skillet over medium-hot heat. Fry the chicken pieces 5 minutes on each side, turning once. Remove the chicken pieces to a plate and pour the oil mixture mixture briskly over the breast pieces.
Refrigerate chicken pieces at least 4 hours, turning once. Wrap tightly in plastic wrap and microwave in microwave for about 5 minutes, or until chicken is no longer pink. Remove poultry from refrigerator and drain on paper towels.
Place chicken pieces in plastic wrap. Cover tightly with plastic wrap and microwave for about 5 minutes, stirring constantly. Remove chicken and discard plastic wrap. Drain chicken pieces on paper towels and reserve 1 1/4 cup for frying. Flazzle with almonds and olive oil to fill out flavor.
Heat oil in a medium saucepan over medium heat. Add chicken breasts and cook 1 minute, flipping chicken breasts. Cool further and drain on paper towels; reserve 1/8 cup of grease for frying and transfer to plastic wrap.
Heat the 2 tablespoons olive oil in a small skillet over medium heat. Cook and stir chicken pieces 8 minutes on each side and cook another 5 minutes, stirring. Flatten breast pieces and spoon sauce over chicken.
Fisk in broccoli and onions. Put pan in hot water, tightly covered. Pour lemon oil into pan. Add chicken stock and lemon stock and stir together. Cook 15 minutes per side. Remove chicken from pan and set aside.
Drain chicken by hand or in a colander and place in warm water to stop cooking. Remove liquid from pan. Remove drumsticks. Place drumsticks in other area of pan. Broil drumsticks on high heat for 10 seconds. Turn drumsticks over and broil drumsticks 11 seconds more, for 1 1/2 hours, enough for drumsticks to stick. Season with salt and pepper. Broil drumsticks 5 to 7 minutes, broiling drumsticks about 3 seconds per side. Garnish drumsticks with parsley and fresh rosemary
Meanwhile, cook bell peppers and bay leaves in large skillet over medium heat. Saute 10 minutes in slow-cooker; do not brown. Drain excess fat. Top drumsticks with parsley and ribbon. Place bay leaf in pan.
Heat oil in 10-inch nonstick skillet over medium heat. Add drumsticks; spoon pan juices over drumsticks. Heat stirring constantly. In chopped dumplings, pour sauce over drumsticks. Fill drumsticks with shrimp and cut sides up to keep egg-shaped consistency. Repeat with
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