Chicken rillettes with Iranian black lemon 120g (Le Comptoir du Fougeray)

The incomparable taste of Iranian black lemon marries wonderfully with the smoothness of these poultry rillettes: you will find notes that are both tangy and smoky. Black lemon, common in Iranian cuisine, is a lime blanched for a few minutes in salted water and then dried in the sun for several days. The best poultry for these rillettes: chicken fillets and thighs browned in chicken fat, then slow cooking in a pot (with just Guérande salt and black pepper) for around fifteen hours and finally crumbling by hand... No additives or preservatives. Guaranteed pork-free.