RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5133
| View Recipe |
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| Recipe Name: |
Sticky Lemon Chicken - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.88
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with green beans or steamed sugar snap peas. |
| Comments: |
If you have a jar of preserved lemons in the cupboard, chop up a lemon and add it to the sauce with a little more honey before reducing. It will give the dish a different dimension.
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Ingredients:
3 Tablespoons oil, olive
2 Tablespoons soy sauce, naturally brewed
1 Bunch parsley, flat-leaf chopped
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Directions:
Season the chicken with salt and pepper and heat the olive oil in a large saute pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
Transfer the chicken to a platter and sprinkle over the chopped parsley. |
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| Nutrition per Serving: |
| Calories: |
1097 |
Total Carbs: |
21.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
328.0 |
Fat: |
74.2 |
Protein: |
90.20 |
| Fiber: |
2.17 |
Sodium: |
341.74 |
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