Recipe(tried): Sticky Lemon Chicken with Couscous and Broccoli
MenusHey 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 BROCCOLI
3 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.
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 BROCCOLI
3 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.
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!