Friday, 29 July 2011
Recipe: Pan Roasted Lemon Chicken
2 cloves garlic, peeled
2 tsps freshly grated ginger
1 tsp red pepper flakes
2 tbsps olive oil
4 chicken thighs
1/2 medium onion, peeled and chopped
180ml chicken stock
juice of 1/2 large lemon
salt and pepper
In a pestle and mortar combine the garlic, ginger and red pepper flakes into a pulp. Rub this paste into the chicken thighs.
Heat the olive oil in a large pan and then add the chicken thighs and any lose paste and fry on a high heat for 5 to 6 minutes, turning the chicken thighs until they are browned on both sides.
Add the chopped onion to the pan and fry for a further couple of minutes.
Add the lemon juice, chicken stock and season everything well.
Leave to simmer for 15 to 20 minutes until the chicken is cooked and the sauce has thickened.
This chicken dish has a bit of a kick to it so I like to serve it with a potato salad with fresh chopped mint and a tomato and onion salad also with some mint sprinkled over the top.