youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Quick Lemon Chicken

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is definately going to satisfy your taste-buds! Excellent for a second date meal (if you get what i mean).

This is definately going to satisfy your taste-buds! Excellent for a second date meal (if you get what i mean).

Ingredients

Serves: 4-6

Metric Cups
  • 1 clove garlic
  • 1 lemon
  • 2 tablespoons plain flour
  • 500 grams chicken thigh fillets (skinless)
  • 3 tablespoons olive oil
  • 2½ centimetres fresh root ginger (approximately)
  • 450 millilitres chicken stock
  • 1 teaspoon caster sugar
  • 1 egg yolk
  • 2 tablespoons fresh parsley (chopped)
  • salt
  • black pepper
  • 1 clove garlic
  • 1 lemon
  • 2 tablespoons all-purpose flour
  • 17⅔ ounces chicken thigh fillets (skinless)
  • 3 tablespoons olive oil
  • ⅞ inch fresh gingerroot (approximately)
  • 16 fluid ounce chicken broth
  • 1 teaspoon superfine sugar
  • 1 egg yolk
  • 2 tablespoons fresh parsley (chopped)
  • salt
  • black pepper

Method

Quick Lemon Chicken is a community recipe submitted by icclemisspink and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Peel and chop the garlic. Grate the rind and squeeze the juice from the lemon.
  • Mix together the flour, lemon rind and garlic in a bowl.
  • Cut the chicken into 5cm pieces. Toss in the flour mixture until well coated. Cover and set aside for 10 mins.
  • Heat the oil in a large pan (or a wok is good as well) Cook the chicken for about 8-10 mins, stirring occasionally, until golden.
  • Peel and grate the ginger. Stir into the pan with any remaining flour, the stock and sugar. Bring to the boil and cook for 5 mins, or until the chicken is tender and the sauce is reduced.
  • Blend the egg yolk and lemon juice and add to the pan, stirring constantly, until the sauce thickens. Stir in the parsley and season. Serve and enjoy!
  • Peel and chop the garlic. Grate the rind and squeeze the juice from the lemon.
  • Mix together the flour, lemon rind and garlic in a bowl.
  • Cut the chicken into 5cm pieces. Toss in the flour mixture until well coated. Cover and set aside for 10 mins.
  • Heat the oil in a large pan (or a wok is good as well) Cook the chicken for about 8-10 mins, stirring occasionally, until golden.
  • Peel and grate the ginger. Stir into the pan with any remaining flour, the stock and sugar. Bring to the boil and cook for 5 mins, or until the chicken is tender and the sauce is reduced.
  • Blend the egg yolk and lemon juice and add to the pan, stirring constantly, until the sauce thickens. Stir in the parsley and season. Serve and enjoy!
  • Tell us what you think