I’ve got a packet of chicken breasts in the freezer…

My easy Lemon Chicken Recipe

Since I mentioned I was going to start a food blog to my friends, one of the most common questions is, will it have a section on what I can do with chicken? I lied and said ‘oh yes, that section will be very detailed’.

That said, I do quite often come across a packet of chicken breasts or thighs in the freezer and think, for the love of God, what shall I do with these ?  When I first moved in with Clyde, this lemon chicken recipe was my signature dish. Its one of my mother’s 70’s specials, but has certainly stood the test of time, and has been adapted over the years and been thrown into the 21^st century with the odd touch.

Firstly, cut your chicken into bite sized pieces, I’ve used boned thighs as they are so much more juicy than breasts (my boys will be guffawing over that last sentence). Heat a tablespoon or so of olive oil in your frying pan an add your chopped chicken, cooking until just starting to brown. Please don’t judge me on the state of my hob and pans. The hob I inherited when we moved in and the pan, well, I really should invest in a new one.

Then chop your onion and garlic in the usual fashion, its a well trodden path now surely. Ooh, horrid hands.

Add these to your chicken and increase heat for a further few minutes until everything is starting to turn golden and the chicken is almost cooked through. Apologies again for the state of that pan.

In a small bowl, this one is my friend Kathy’s she bought round a super delicious dip in, I must return it, mix the lemon rind, juice, lemon marmalade and soy, then add this to your pan.

If this blog is going to work, I may have to get a hand model to do the cooking.

Lemon and Lime marmalade so take me back to my childhood, it was a breakfast table staple and for me, the only acceptable face of marmalade as I find the orange one strangely bitter and horrid.

Pop your chosen green on to simmer while you finish off your chicken. I have gone Pak choi as Clyde is a bit fussy about greens, and this is one he’ll endure. Cook your chicken for a further 5 to 10 minutes until the sauce has reduced slightly and is cooked through.

Serve your aromatic, sweet, savoury chicken with steamed rice and garnish with torn coriander. My tummy is rumbling just looking at this.

 

PS -please ignore my poor table cloth ironing skills. Ironing is on my long list of failings.

Lucy x

Lemon Chicken recipe

Splash of wok oil (or olive oil)

500g Chicken, boned thighs or breasts work well

2 cloves of garlic

1  onion

Juice and pared rind of a lemon

4 tablespoons soy sauce

2 heaped tablespoons lemon marmalade (Tiptree is nice, but any brand will do)

Fresh coriander

Salt and pepper

Rice and a green of some nature, to serve

Cut the chicken into bite sized pieces and stir fry for a couple of minutes in the flavoured oil. Add the onion and garlic and continue to fry until softened and slightly coloured.

In a small bowl mix the lemon juice and rind, soy and lemon marmalade. Add this to the pan and cook until chicken coated and sauce reduced slightly. Sprinkle the chopped coriander and serve with rice and a green of some nature.