1 whole chicken
1 cup lemon juice
3 teaspoons sugar
saffron
cardamon
750 ml (about 3 cups) chicken stock
5 largely cubed potoatoes
flour
5 tablespoon olive oil

Shallow fry whole chicken in oilve oil to seal in flavour. Remove chicken from the pot after it has turned golden brown and set aside.

Prepare sauce in the same pot that chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add cardammon, saffron, and pour in the stock.

Make sure stock is added slowly so that the flour turns into a paste.

When all of the stock has been added, mix in the lemon and sugar. Then add the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.

Submitted by: David Rassam