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Tuesday, 2 October 2012

Saucy Lemon Chicken

2 Lemons
1/4 Cup Maple Syrup
1 tsp coarsely ground black pepper
2 cloves garlic, minced
1 tsp thyme leaves, chopped
2 tbsp grainy mustard
1/4 tsp salt
4 skinless, bone-in chicken thighs

Zest 1 lemon and juice both.  Place zest & juice in bowl, whisk in maple syrup, ground black pepper, garlic, thyme, mustard & salt.  Toss chicken in marinade, cover and let sit in fridge for minimum of 1 hour or over night. 

Heat large non-stick frying pan over medium-high heat.  Remove chicken from marinade and brown in preheated pan, about 2 minutes per side.  Add marinade, reduce heat to medium, cover and cook turning chicken occasionally until cooked through, about 15 - 20 minutes.  Remove chicken to serving plate & keep warm. 

Reduce sauce over medium  heat until thick and sticky, about 4 minutes.  Remove frying pan from heat, place chicken back in pan and turn to coat in sauce. 

Transfer to serving plate and top with extra sauce.  Serve with baby potatoes, carrots and salad.

Serves 4


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