Thursday, December 15, 2011

Lemon Chicken

I had lunch with a friend of mine, Tracy, and she mentioned that she made lemon chicken over the weekend that turned out really well. I had a bag of Meyer lemons in the refrigerator that I needed to use up and this was perfect.

Try serving this quick dish over Soba noodles, a thin noodle made from buckwheat flour. Buckwheat is actually a fruit, although often categorized as a grain. Buckwheat noodles are low in fat, and one serving contains 4% DV of fiber and 28% DV of protein.

1 pound boneless chicken, cut in large chunks (you could use any cut)
About 1 cup+/- ghee or coconut oil (expeller-pressed for no flavor) in which to cook the chicken
Sea salt and pepper

3 cloves garlic, chopped
1/4 cup olive oil, try this
1 lemon, juiced

1/3 cup coconut flour
1/3 cup almond flour

1/4 cup coconut sugar or honey or Grade B maple syrup (optional)
1 cup broth, try this
1/4 cup broth, try this
1 tbsp. arrowroot powder
3-4 cloves garlic, minced
3 lemons, juiced
1 to 2 tsp. grated fresh ginger (or try candied ginger, about 1 tbsp.)

How To:
1. Marinate (do this at least 30 min in advance): Combine marinade ingredients in a plastic baggie (or bowl) with chicken and marinate 30 minutes to overnight.

2. Prepare and cook chicken: Combine the flours in a shallow bowl. Remove chicken from bag/ bowl and dredge in the combined flours. Sauté on medium heat in a large skillet, turning as needed.

3. Prepare sauce: In the mean time, prepare the lemon sauce by juicing the lemons, mincing the garlic, grating the ginger, and combining with one cup broth in a medium bowl.

Sauce made with coconut sugar
4. Combine: Add to skillet over chicken and simmer for about 5 minutes. Combine the 1/4 cup broth and arrowroot powder in a small cup and add to skillet. Gently stir to combine. Cook another five minutes or so until thickened and chicken is done. Season with salt and pepper.

The coconut sugar ingredient is optional and sometimes I add it, sometimes I don't. With it, you will have an obviously sweeter and probably more expected flavor. Without it, you will have a more pure/ citrusy flavor. It is good both ways. I have also made it with honey instead and it is good that way too. This serves about four people as part of a meal and takes about 30 minutes overall to cook.

A great tip for ginger--buy a piece, wash it, and store it in the freezer. When needed, take it out and grate in the amount needed, then stick it back in the freezer for the next time. No more worry about wasting ginger!

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  1. This sounds awesome and easy to fix. Thanks for linking to Saturday Dishes. Hope to see you tomorrow with a pumpkin dish.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

    1. Thanks for the comment! It is very easy to make and a nice change of pace.


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