Quick Lemon Chicken
A community recipe by icclemisspinkNot tested or verified by Nigella.com
Print me
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!
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 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 ounces 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.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.