Wednesday, July 15, 2009

Tangy Lemon Chicken

Serves 1:

  • 1/2 of a large free range chicken jointed into 4 pieces
  • Sea salt and black pepper
  • Extra Virgin olive oil
  • 1 garlic clove cut in half
  • Fresh thyme
  • Balsamic vinegar
  • 1 tsp of strawberry jam
  • 1 tbsp low salt dark soy sauce
  • 1 large tbsp of honey
  • 1/2 lemon, finely sliced
  • fresh parsley, chopped
  • Fresh Ginger
Season the chicken with the salt and pepper and heat the olive oil in a large fry pan. Brown the chicken pieces over a high heat for a few minutes on each side until golden brown. Add the garlic and thyme for last minute. Drain excess oil and return all the chicken to the pan, add the jam and vinegar then cook until reduced by half. pour over the soy sauce and honey and shake the pan to mix.

tangy lemon chicken

Now pour in a small amount of boiled water and add the lemon slices and ginger. Let the liquid bubble and reduce down until thick for about 10 minutes.

Transfer the chicken to a plate and sprinkle over the chopped parsley. Serve with the rice and green vegetables or a Zucchini Omelette Fritta

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