Honey & Lemon Chicken

Honey & Lemon Chicken

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By Shannon Vavich

I’m pleasantly surprised this turned out so well. I wrote it on the fly, and much to my delight, it needs no changes. Prep time: approx 40 minutes. Cook time: approx 1 hour. Preheat oven to 400 degrees. Start rice in rice cooker – enough for 8 people.

Also, you can halve this recipe if you wish.

Ingredients:

4lbs boneless, skinless chicken thighs (I realise these can be hard to find. You can also use chicken breast)

13 lemons. Nice ones. Juice and zest 9 lemons (see instructions), reserve 4 for slicing and garnishing (see instructions)

1 Tablespoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

3 cups flour

4-6 cups vegetable oil (for frying)

1 tablespoon corn starch

1 cup honey

1/3 cup water

1 teaspoon garlic powder

1 tablespoon soy sauce

About 4 tablespoons capers (optional)

Sliced green onion for garnish

Sesame seeds for garnish

White rice for serving

Zest 9 lemons.
Put all the lemon zest in a medium bowl. Breathe deep.
Slice each lemon in half.
My handy citrus juicer is probably my favorite kitchen item.
Slice the boneless, skinless chicken thighs into 1-2 inch pieces.
Fry in shallow oil (about 1 inch) on medium high heat. Turn after about 2 minutes. You want the chicken just golden. Not brown. You’ll need to go in small batches. I think cooked four batches. It takes a little time and some patience to do this part.
When you’re done frying all the bits of chicken, put them in a large, deep pan and set aside. Next, the sauce!!
Pour the sauce into the chicken pan. Use potholders please!
Okay, now I know this is a rogue move, but I just could not stop thinking about capers.
Take your remaining four lemons and slice them up. Try and take the seeds out. Arrange them like so and bake at 400 Degrees, F for 50 minutes.
Stir occasionally while baking. Then stir again after 50 minutes has passed. You won’t believe how good it smells!!
Serve with rice, and garnish with sliced green onion and sesame seeds. Drizzle with additional honey too, if you’d like. If you find that this is “too lemony” for you, definitely drizzle with honey. It will be just right!


Thank you for hanging around my kitchen today!

Shannon Vavich



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