Few years back when I was looking for a new taste, totally different from what I use to eat either locally or western food. I found a new recipe; Lemon Chicken! This is one of my recipe collection from Mediterranean cuisine. The dish is originally from France, however the versions of it can be found in Spain or Italy or even in Malaysia now.
I am really into simple yet delicious food. As a wife to prepare good tasting food and a mother of two boys that need attention, I have always time-constraints. With this recipe I have no worries
This recipe uses basic flavorings for chicken i.e. lemon and garlic. The strong taste of lemon and garlic are absorbed into the sauce when they are baked. Juicy tender chicken is really good when it’s accompanied by sour and thick sauce, served on cooked pasta.
I have modified this recipe to make it halal of course. The original recipe required you to use white wine to give a strong sour taste, I guess. As a substitute to white wine, I use vinegar. And I think that it is the best choice indeed, because it makes the Lemon Chicken very delicious. The original recipe also uses lots of garlic, of course garlic is good for health but I reduced the amount. Just enough to bring out the flavor. So there is no problem if you want to add more garlic in the recipe.
This lemon chicken can be served with pasta or rice together with other side dishes; like baked potatoes or vegetable salad to make a perfect meal. Once you try this I am sure that you will want more.
Lemon Chicken Recipe
Serving: 2-3 persons
Half chicken; cut into 8 pieces
1 lemon; peeled and sliced thinly
2 garlic cloves, sliced
9 tablespoons plain flour
3 cups (250 ml) chicken stock
1 teaspoon vinegar
2 tablespoons cooking oil
2 tablespoons butter
Salt, pepper and basil for seasoning
1. Combine chicken pieces with salt, pepper and basil. Set aside for 20 minutes or longer. Preheat the oven to 190OC.
2. Combine chicken and 6 tbsp plain flour, make sure chicken is coated well with the flour. Heat cooking oil and butter in a heavy base frying pan, add the chicken and cook gently till all sides turn golden brown.
3. Transfer the chicken to an ovenproof dish. Arrange sliced lemon and garlic between and on top of the chicken pieces.
4. Add 3 tbsp flour to the pan in which the chicken was browned, cook and stir for 1 minute. Add in the vinegar, keep stirring and scrapping the bottom of the pan constantly, then add the chicken stock. Cook, stir, until the sauce has smoothened and thickened. Season with salt and pepper.
5. Pour the sauce over the chicken, and cook in the oven for 40-45 minutes. Serve immediately while it’s hot, preferably with pasta or rice.
1. If you do not have chicken stock, you can use half cube of Maggi chicken stock cube and 3 cups of hot water.
2. The thickness of sauce can be adjusted. If you require a thicker sauce, bring to boil the stage 4 little bit longer or until you reach to the desired consistency.
3. The original recipe does not coat the chicken with flour, so you can fry the chicken as it is.
People who have tried this recipe: