Lemon chicken with Roman dumplings

Ingredients for 4 servings:

• 4 lemons
• 2 bunch parsley, flat, finely chopped
• 8 garlic cloves, finely chopped
• 4 bell peppers, red and yellow, cut into strips
• 2 small zucchini, sliced
• salt and pepper
• 4 chicken thighs (250 g each)
• 2 tbsp olive oil
• 500 ml milk
• 6 tbsp butter
• nutmeg
• 120 g semolina (durum wheat semolina)
• 2 egg yolks
• 2 tbsp Parmesan

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C (180°C fan-assisted). Wash the lemons, peel the yellow part of the zest very thinly, and dice finely. Mix half of the garlic and parsley with the lemon zest, season with salt and pepper. Use your fingers to peel some of the skin off the chicken thighs to create a pocket. Carefully pour the lemon mixture into the pockets. Mix the remaining lemon mixture with the bell pepper strips and zucchini slices. Grease a large, shallow roasting pan with 1 tablespoon of olive oil. Add the vegetables, season with salt and pepper. Cut 2 lemons into wedges and place in the center. Rub the chicken thighs with salt and pepper, then place them on top of the lemon wedges. Add the remaining garlic, drizzle the remaining olive oil over the vegetables and meat, and place everything in the oven for about 45 minutes. Meanwhile, for the dumplings, bring the milk and butter to a boil. Season with salt and nutmeg. Sprinkle in the semolina and let it swell for 5-6 minutes. Transfer to a bowl, let it cool for about 4 minutes, and then stir in the egg yolks. Grease a baking sheet. Spread the mixture onto the sheet about 1.5 cm thick. Brush with 2 tablespoons of butter, sprinkle with Parmesan cheese, and let it cool. Cut out half-moons from the mixture. Fry the semolina moons in a pan with the remaining butter until golden brown on both sides. Serve the chicken thighs with the vegetables and the dumplings. Sprinkle with the remaining parsley.