adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon herb chicken with almond pilaf
0 Likes
Prep Time:
50 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Elevate family dinner with this restaurant-worthy lemon chicken and rice dish, perfect for any season.
Ingredients:
  • 2 tsp finely-grated lemon rind
  • 65.63 gm lemon juice
  • 1.2kg chicken thigh
  • 56.88 gm olive oil
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • pinch saffron threads
  • 57.20 gm honey
  • 1020.00 gm chicken style liquid stock
  • 10g butter
  • 1 small red onion, finely chopped
  • 400.00 gm Basmati rice
  • 125.00 ml blanched almonds, toasted
  • 75g olive
  • 40.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • In a large glass or ceramic bowl, combine lemon rind and juice and season with salt and pepper. Add chicken and coat well. Refrigerate, covered, for 30 minutes, if possible.
  • In a large non-stick saucepan, heat half of the oil over high heat. Cook the chicken in batches for 2 minutes on each side until golden brown. Transfer the chicken to a bowl.
  • Lower the heat and incorporate brown onion, garlic, and 2 teaspoons of oil. Sauté, stirring occasionally, for 10 minutes until the onion is tender. Introduce saffron and honey, ensuring the onion is well coated. Bring back the chicken along with its juices to the pan, adding 1 cup of stock and 1/2 cup of water. Raise the heat to medium-high and simmer without a lid for 15 minutes until the chicken is fully cooked and the sauce has thickened a bit.
  • Heat butter and oil in a non-stick saucepan. Add red onion and cook until softened. Pour in stock, water, and rice. Cook covered for 20 minutes over medium heat. Stir in almonds.
  • Add the olives to the chicken and simmer for 5 minutes until heated through. Remove from heat, then mix in the parsley. Serve the chicken alongside almond pilaf.

Similar Recipes