Hey everybody!
It has been a while since I tried something new for dinner, you know how you just seem to coast with the same-old, same-old?
Well, it seems everywhere I look, someone is talking about a recipe from
Gordon Ramsay's Fast Food cookbook, and so I thought I would take a look and give it a try.
This is my very amended version, but it turned out great and was quick and easy, using everyday ingredients I always have around.
The couscous was just a box of Moroccan spiced mix I made with stock, according to package directions.
The broccoli florets were added to the pan I cooked the chicken in, about 7-10 minutes before the chicken was finished cooking.
STICKY LEMON CHICKEN WITH COUSCOUS AND BROCCOLI3 chicken breasts
Sea salt and black pepper
2 to 3 tbsp olive oil
3 to 4 garlic cloves, sliced
mixed Italian herbs (dried)
Splash of vinegar (I used apple cider vinegar)
splash dark soy sauce
2 tbsp honey
1 lemon, finely sliced (I used a mandoline)
head of broccoli, separated into florets
Bunch of flat leaf (Italian)parsley, chopped (from my garden)
Sprinkle the chicken breast with salt and pepper, and brown for a few minutes each side in the olive oil with the garlic, using a large non-stick frying pan.
Make a spot in the middle of the pan with most of the garlic cloves in it, add the spices and add a generous splash of vinegar. After a couple of minutes, (stirring and scraping meanwhile), add the soy sauce and the honey, doing your best to amalgamate all the liquid. Turn the chicken a couple of times, try to coat it with the sauce. Add in the thinly sliced lemon, trying to place them right on the chicken breasts.
When the sauce has reduced a bit, and the chicken is about 10 minutes from being done, add the broccoli to one side of the pan, sprinkle with sea salt, and put a lid on the pot.
Cook until the broccoli is the texture you like. 7 minutes or so will retain a good amount of crunch, which is to our liking here at Casa Carolina.
Sprinkle with the chopped fresh parsley and serve with the couscous and broccoli.
