Chickenwithlemonhoneyandcarrots Food

CHICKEN WITH LEMON, HONEY AND CARROTS

Steps:

• In a small bowl or cup mix together 1-1/2 teaspoons salt, paprika, cinnamon and black pepper; rub into chicken pieces.
• Heat oil in a skillet and brown the chicken pieces in two batches, turning once; transfer to a plate.
• Leave some oil in the skillet and add in onions and carrots and 1/2 teaspoon salt and pepper to taste; cook over medium heat, stirring occasionally until onions are softened and just beginning to brown (about 8 minutes).
• Add in 2 tablespoons garlic and cook for about 1 minutes, stirring occasionally.
• Return the chicken (skin sides up) to the skillet, tossing the onions and carrots around the chicken.
• Stir the water or broth, lemon juice and honey together until blended, and add to the skillet; cook over medium heat, covered until chicken is fully cooked and the carrots are tender (about 25-30 minutes).
• Season with more salt to taste if desired.
• Delicious!

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Steps:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

LEMON & HONEY CHICKEN

Steps:

• Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
• Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
• On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.

SUCCULENT HONEY & LEMON CHICKEN

Steps:

• Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
• Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
• Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

CHICKEN WITH CARROTS AND LEMON-THYME BUTTER

Steps:

• Remove breasts from chickens, skin on, and include the first joint of the wing. (The legs will not be used.) Using a cleaver or heavy knife, hack the remaining carcasses into 1-inch pieces.
• Heat 1 tablespoon of butter in a saucepan over medium-heat until slightly brown. Add the pieces of chicken carcasses and cook, stirring, until well browned, about 10 minutes. Pour off all the fat. Lower heat to medium and add the celery, 1/2 cup of the onions, all the cubed carrots and the garlic. Cook, stirring, for 5 minutes.
• Add the wine. Then add the chicken broth, 1 cup water, bay leaf and 2 sprigs thyme (or 1 teaspoon dried). Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, occasionally skimming fat from the top. Strain. You should have about 1 3/4 cups of chicken broth. Set aside. (This broth can be made in advance and refrigerated.)
• In a pan, melt 1 tablespoon of butter over medium heat and add the remaining 1/2 cup of onions and the sugar. Cook the onions, stirring, until wilted, about 2 minutes. Add carrot rounds and chicken broth. Bring to a boil, reduce heat and simmer, covered, for about 10 minutes, or until al dente. Remove from heat and set aside, with cooking liquid.
• Preheat oven to 400 degrees. Salt and pepper the chicken breasts. In a large, ovenproof skillet melt 1 tablespoon butter and add the chicken breasts, skin side down. Cook over medium-high heat for about 5 minutes, or until well browned. Flip the chicken. Reduce heat to medium and cook for about 6 minutes more. Remove from heat and place in oven for about 6 more minutes, or until done. Remove the breasts from the skillet and keep warm.
• Add 1 tablespoon butter to the chicken pan juices and stir.
• In a small mixing bowl, make the lemon butter by combining 4 tablespoons of soft butter, lemon juice, leaves from 1 sprig thyme ( 1/2 teaspoon dried), lemon zest, salt and white pepper.
• Gently remove the carrot rounds and set aside, keeping them warm. Stir lemon butter into the cooking liquid from the carrots. Keep warm.
• Place the corn oil in a large pot. Heat to 340 degrees, or until it is just beginning to smoke. Place a handful of carrot threads in the hot oil. Cook for about 30 to 40 seconds. Remove with slotted spoon to paper towels. When the carrots are cool enough to handle, mold into a loose ball. Repeat with the rest of the carrots for a total of four balls.
• Divide the carrot rounds into the middle of 4 large warmed plates. Slice each chicken breast into 3 pieces, on a slight angle, and arrange the slices over the carrot rounds. The wing joint should be facing tip up. Ladle some of the chicken-pan juices over the chicken, and then some of the lemon-butter sauce. Place a deep-fried carrot ball on top of the chicken. Garnish all with parsley leaves and serve.

EASY LEMON CHICKEN

Steps:

• Dredge chicken in flour.
• In medium skillet, melt butter and oil until it sizzles.
• Saute chicken until cooked through.
• Remove chicken and set aside.
• Add lemon juice to chicken stock and whisk into skillet.
• Whisk in flour and cook until mixture boils.
• Reduce heat to a simmer and return chicken to skillet to heat through.
• Cook until sauce is desired consistency.
• Add salt and pepper to taste.
• Serve.