Chicken in Tomato with Caramelised Lemon
The ideal recipe to serve to your book club or a family Sunday lunch. Can be pre-prepared and baked before serving.
- Serves: 4 - 5
- Recipe Category: Inas choice, Poultry chicken
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Products in this recipe:
Chilli & Garlic Seasoning, Green Onion Seasoning, Liquid Chicken Stock, Lemon & Black Pepper Seasoning
You Will Need:
Ina’s Tip
Chicken, without caramalised lemon, can be made 2 days ahead and refrigerated.
Method:
Slash twice through the meaty tops of the thighs and drumsticks.
Measure Chilli & Garlic Seasoning, ½ t (2,5 ml) of the turmeric and flour into a plastic bag.
Add chicken pieces and shake to coat. Leave at room temperature while assembling the rest of the ingredients. Adjust the oven rack to one shelf below the middle and preheat the oven to 180 °C.
Brown the chicken pieces in some olive oil in an ovenproof pan and keep on one side. Add the onions, pre-seasoned with Green Onion Seasoning, and the honey to the remaining oil in the pan and stir-fry until golden.
Add garlic, remaining 1 t (5 ml) turmeric and cinnamon. Stir-fry for one minute to bloom the spices.
Add Tomato & Basil Sauce, water (use this to rinse out the pasta jar) and Liquid Chicken Stock. Bring to boil and return the chicken pieces and any juices to the pan. Cover with a lid.
Ovenbake for ± 1 hour 20 minutes. Remove the lid after one hour to brown the chicken. To caramelise the lemon, cut the lemon into 4 wedges and re-cut each wedge into 1 cm triangles.
Add to a frying pan with water, sprinkle over sugar, a little Lemon & Black Pepper Seasoning and drizzle with a little olive oil. Shake the pan to caramalise the lemons over high heat.
Top chicken with caramelised lemon and toasted almonds or sesame seeds.
Serve with flatbread and a green salad dressed with one of our dressings.
Chicken in Tomato with Caramelised Lemon
The ideal recipe to serve to your book club or a family Sunday lunch. Can be pre-prepared and baked before serving.
- Serves: 4 - 5
- Recipe Category: Inas choice, poultry chicken
-
Products in this recipe:
Chilli & Garlic Seasoning, Green Onion Seasoning, Liquid Chicken Stock, Lemon & Black Pepper Seasoning
You Will Need:
Method:
Slash twice through the meaty tops of the thighs and drumsticks.
Measure Chilli & Garlic Seasoning, ½ t (2,5 ml) of the turmeric and flour into a plastic bag.
Add chicken pieces and shake to coat. Leave at room temperature while assembling the rest of the ingredients. Adjust the oven rack to one shelf below the middle and preheat the oven to 180 °C.
Brown the chicken pieces in some olive oil in an ovenproof pan and keep on one side. Add the onions, pre-seasoned with Green Onion Seasoning, and the honey to the remaining oil in the pan and stir-fry until golden.
Add garlic, remaining 1 t (5 ml) turmeric and cinnamon. Stir-fry for one minute to bloom the spices.
Add Tomato & Basil Sauce, water (use this to rinse out the pasta jar) and Liquid Chicken Stock. Bring to boil and return the chicken pieces and any juices to the pan. Cover with a lid.
Ovenbake for ± 1 hour 20 minutes. Remove the lid after one hour to brown the chicken. To caramelise the lemon, cut the lemon into 4 wedges and re-cut each wedge into 1 cm triangles.
Add to a frying pan with water, sprinkle over sugar, a little Lemon & Black Pepper Seasoning and drizzle with a little olive oil. Shake the pan to caramalise the lemons over high heat.
Top chicken with caramelised lemon and toasted almonds or sesame seeds.
Serve with flatbread and a green salad dressed with one of our dressings.