LEMON CHICKEN
I want to start off by apologising.
I'm sooooo sorry I didn't take any pictures !!!
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I'm even more upset because this was so yum !
I just threw together what I could find in the fridge with no intentions of blogging it (yes yes sometimes I cook just to eat, sorry) but it turned out so tastyyy.
Believe it or not but sometimes I could cook a whole meal without tasting it at any point, it really depends on my level focus and what I'm cooking for. This one I made out of laziness because I didn't want to go to the stores and get ingredients, so I literally winged it.
But the minute I had the first taste I was like "mmh is that you yh !" so I took this pitiful picture of the pan because I just had to share it :(.
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I plan to make it again and take better pictures and the process.
So no food porn with this one but make and you will have a real food orgasm, trust me !
Yield: 3 servings
Prep time: <10 mins
Cook time: 35 mins
Total time: 45 mins
Ingredients:
Chicken thighs x6*
Butter 50g
Chicken Broth, 3 cups
3 large cloves of garlic
Large Bell Peppers, x2
Scotch Bonnet, x1 (ata rodo)
Thyme 2 tsp
1 small onion
1 lemon
1/4 cup Parmesan
Cajun seasoning 1 tbsp
Rosemary 2 tsp
Salt
Black Pepper (to taste)
Chili powder (to taste)
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Grocery Shopping:
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Prep:
Grate the Parmesan and set aside
Chop peppers and bonnets then set aside
Chop onion
Dice garlic
Juice the lemon and set aside
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Instructions:
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1. To make the chicken broth. In a small pot boil the chicken thighs with 4 cups of water, Cajun seasoning, Rosemary, garlic onion, salt, chili powder and black pepper.
Boil for 15 mins on low medium heat. Drain from chicken and set aside.
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2. On a skillet, melt 2 tablespoons of butter, dry and fry the chicken thighs on each side for about 3 mins each to brown then set aside. Clean any excess fat from the skillet.
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4. To the skillet add 1 tablespoons of butter and fry the garlic till transparent (about 1 min). Then add chicken broth, cooking cream, lemon juice and stir.
Simmer for about 4 mins then add the bell peppers and bonnets, then reduce the heat to a low.
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5. Continue to simmer until the sauce is a little thick and the bell peppers have softened.
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7. Add add chicken thighs to the sauce and stir. Simmer on low heat with the skillet covered for 5 minutes, stirring as required.
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done. Remove the skillet from the heat, the chicken should be really soft by now.
Serve whilst hot with or without the sauce and a main of your choice.
I had mine with rice :)
Enjoy ! x
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Don't forget to SNAP & TAG @fakeawaylagos
Orgasmic or nah ?