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Cover: Charlie's Chicken

Recipes with lemons

30Jul 12

Chinese-Style Lemon Chicken

Lemon ChickenA Chinese-style lemon chicken dish that you can make at home.  Serve it with plain boiled rice or a medley of yummy veggies. For more Chinese chicken recipes, why not try this hot and spicy chicken with almonds?

Ingredients:

  • 475g chicken breasts, boneless
  • 2 tsp dry cornflour, and 1 tsp cornflour mixed with water
  • 1 egg white
  • A generous pinch of salt
  • 245ml groundnut oil
  • The juice and zest of 4 lemons
  • 90ml chicken stock
  • A generous dash of dry sherry
  • 1-2 tbsp soy sauce
  • 1 tbsp sugar
  • A slug of sesame oil
  • 1 clove garlic, skin removed and finely sliced
  • 1 bunch spring onions, very finely sliced
  • 1 fresh red chilli pepper, finely sliced
  • 1cm piece of fresh ginger, peeled and shredded
  • Salt and pepper to season

Steps:

  1. Make the chicken coating by mixing the egg white, dry cornflour, and salt together in a bowl.
  2. Cut the chicken breasts into strips and stir them into the mixture, coating them well all over, and leave to one side for 25 minutes.
  3. Whilst the chicken is resting, juice and zest the lemons and prepare the remaining ingredients.
  4. Put a large wok on a high heat, and once very hot, add the groundnut oil and heat until it begins to smoke.  Take it off the heat and add the chicken, moving it about to prevent it from sticking, and stir-frying until it becomes white all over.  Remove the chicken, and drain off the oil – be careful as the oil may be extremely hot, so drain it over a heat-proof bowl.  Leave the chicken to one side.  Let the cooking oil cool, discard it, and then clean out the wok with kitchen paper.
  5. To make the lemony sauce, add the following to the wok: lemon juice and zest, chicken stock, soy, dry sherry, sugar, garlic, ginger and chilli.  Bring the mixture up to the boil and then stir in the cornflour and water mix.  Turn the heat down to a simmer for 20 seconds, adding the chicken pieces and half of the spring onions.  Move the chicken pieces about to coat them all over and ensure that they are thoroughly heated.

Duration: 25 to prepare, 15 to 30 minutes to cook

Recipe for: 4 servings

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21Jul 12

Paprika Garlic Chicken with Beans and Potatoes

Paprika Garlic Chicken with Beans and PotatoesPaprika garlic chicken with beans and potatoes is a meal I cook at least once a month.  It’s a modern twist on a classic meat and two veg dish: simple, wholesome and healthy.  Something for the weekend.

Ingredients:

  • 4 chicken breast fillets, about 1cm in thickness
  • 4 garlic cloves, peeled and pushed through a garlic press
  • 1-2 tsp smoked ground paprika
  • A couple of pinches of salt
  • 6 tbsp extra virgin olive oil for marinating and 2 tbsp for sautéing the vegetables
  • 2 medium to large potatoes, skins on, chopped into 1.5cm rounds
  • Pack of fresh runner beans, topped & tailed, then sliced into halves lengthwise before cutting at a shear angle into 4-5 cm lengths
  • Juice of ½ lemon
  • Fresh ground black pepper

Steps:

  1. Put the chicken in a bowl, pour over the olive oil, and stir in the garlic and a pinch of salt.  Cover and leave in the fridge to marinate for a minimum of 20 minutes.  You can do this some hours, or even the night before, if you like.
  2. When you are ready to prepare the meal, steam the potatoes for 5 minutes before adding the beans and steaming both together for about another 10 minutes, or until the vegetables are cooked and tender.  Try to retain a slightly firm consistency in the potatoes so that they don’t fall apart at the next stage.
  3. Whilst the vegetables are steaming, pour a little of the marinade oil along with the garlic into a frying pan over a fairly hot heat.  Seal one side of each of the chicken fillets in the frying pan.  During the sealing, sprinkle a pinch of paprika over each chicken breast fillet, and when you turn the chicken to seal the other side, sprinkle paprika across the other side of the breast too.  Continue to fry the chicken until cooked throughout.  Remove from the heat.
  4. Heat olive oil in a clean frying pan and sauté the potatoes and the beans for a few minutes.  Sprinkle the vegetables with a pinch of salt and squeeze over the lemon juice.
  5. Serve the chicken and vegetables together on a plate, finishing with a drizzle of cold olive oil and a twist of black pepper across the vegetables.

Duration: 20 minutes preparation time plus a minimum of 20 minutes marinating time.  Cooking time less than 30 minutes.

Recipe for: 2 people

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18Jul 12

Warm Coronation Chicken

Warm Coronation ChickenCoronation Chicken is normally eaten cold. However, it’s also delicious served warm with rice.  Here’s one that I often cook in the spring and the summer.  Sometimes I make extra quantity; eat some hot, then store some in the fridge for a picnic.

The invention of the dish is accredited to a florist called Constance Spry and a chef called Rosemary Hume, who prepared the combination of cold chicken and a creamy curry sauce for the Queen’s coronation in 1953.  There are many variations of the dish, including this warm coronation chicken.

You can also use leftover chicken from previous recipes such as this sweetheart chicken curry with fragrant rice to use as a coronation chicken alternative.

Ingredients:

  • 4 chicken breasts, skinless and boneless
  • 1 small onion, finely sliced
  • 1 carrot, peeled into long, thin slices
  • 2 tsp tomato purée
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2-3 tsp curry powder of your choice
  • Juice of ½ a lemon
  • 295ml mayonnaise
  • 160ml natural yoghurt or crème fraîche
  • 3 tbsp fresh coriander, roughly chopped
  • Handful of flaked almonds
  • Salt and freshly ground black pepper to season

Steps:

  1. In a large saucepan, add the whole chicken breasts, the onion, carrot and bay leaves.  Cover the ingredients with water and season well with salt and pepper.  Bring the water up to the boil, then reduce the heat and simmer very gently for about 20 minutes, or until the chicken is thoroughly cooked.  Remove the pan from the heat and place the chicken breasts onto a plate to cool down.
  2. In a shallow-based frying pan, heat the oil and fry the shallots on a low to medium heat for 3-4 minutes until soft.
  3. Add the curry powder to the onions, some of the chicken stock that you have just made, including the carrots.  Then stir in the lemon juice and the tomato purée.  Cook at a simmer for around 10 minutes until the sauce is reduced and thickened.
  4. Slice the cooked chicken breasts into 1.5cm pieces.
  5. In a separate bowl, add the yoghurt or crème fraîche along with the mayonnaise, stirring them together before adding them to the frying pan.  Taste the sauce, and if necessary, add some extra seasoning.
  6. Place the chicken pieces into the frying pan and coat them all over with the sauce. Add the flaked almonds.  Turn off the heat and sprinkle all over with the fresh coriander.
  7. Serve with plain boiled rice.

Duration: preparation and cooking time less than an hour
Recipe for: 4 people

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01Jun 12

Lemon and Sesame Chicken Breasts

Lemon and Sesame Chicken BreastsLemon and sesame chicken breasts – a lovely recipe for the height of spring; with plenty of refreshing lemon juice in the sauce.

Lemons are very rich in vitamin C, but did you know that they also contain potassium, iron and vitamin B6, amongst other nutrients? Lemons store for longer in the fridge, but if you take them out and allow them to come up to room temperature before extracting the juice, they are much easier to squeeze, and so the juice comes out more easily.

Lemon has antibacterial properties because of its high acid content. The origin of this wonderful fruit is not entirely certain, but its cultivation can be traced far back to Burma, China and India; spreading from there around the warmer climes of the world. Christopher Columbus brought lemon seeds to Hispaniola during his voyages in the mid 15th century. Did you know that lemon trees produce fruit all year round? And I’ve heard it said that the fashionable ladies of the European Renaissance used to put lemon juice on their lips to redden them! The humble lemon as a beauty accessory – who would have thought it?

Serve lemon and sesame chicken breasts with these minty jersey royals and a glass of home-made lemonade for an all-round lemony meal. I also like to serve it alongside a fresh spinach and tomato salad, drizzled with just a bit of oil and vinegar.

Lemon and Sesame Chicken Breasts
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lemon and sesame chicken breasts - a lovely recipe for the height of spring; with plenty of refreshing lemon juice in the sauce.
Ingredients
  • 4 chicken breasts, skinless, chopped into thin pieces
  • Juice of 2 lemons
  • 8 tbsp extra virgin olive oil
  • A glass of white wine
  • 2 tbsp butter
  • 4 pinches of flour
  • Salt flakes and fresh ground black pepper to season
  • A few pinches of sesame seeds
Instructions
  1. Put the chicken breasts into a clean food bag or between a couple of sheets of clingfilm; then lay them onto a wooden board and pound them with a meat mallet (or rolling pin) to flatten them.
  2. Fry the breasts in a heavy-based saucepan in the olive oil, on a medium/high heat for a few minutes each side; sealing in the juices, and browning them all over.
  3. Season generously with salt and pepper, and then pour in the white wine and lemon juice, reducing it in the pan for a minute or two.
  4. Scatter over with the sesame seeds and fry on until the chicken is thoroughly cooked.
  5. Roll the butter in the flour, and add it in to the pan, thickening the sauce.
  6. Serve warm.

 

 

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