SAUTéED CHICKEN WITH MEYER LEMON
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes. Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water. You'll end up with lemon slivers that are at once salty, sweet, sour and bitter - and far more interesting than they should be given the amount of work that went into them. They get even better when you fry them in oil, letting their flavors caramelize and turn honeyed. This technique works particularly well with Meyer lemons but regular lemons can work, too. If you use this substitution, blanch them in plain water twice before simmering them in the sugar-salt mixture.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
- Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
- Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
- Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 395 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
- Yield: 1 1/2 cups
LEMON CHICKEN SKEWERS
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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