Thai Lemon Chicken

Celebrate the New Year with this simple chicken dish made with Fresh Chicken Thigh Fillets. These fillets are not only succulent and full of flavor, but are skinless and boneless.

Preparation time:10 minutes
Cooking time:25 minutes
Total time:35 minutes 35 minutes
Serves: 2 - 4

1 tbsp Schwartz Spicy Thai Crushed Curry Spices
1 tbsp plain flour
Pinch of salt
500g pack Fresh Chicken Thigh Fillets or 500g pack Fresh Chicken Breast Fillets, cut into 2 equal pieces
1 tbsp sunflower oil
1 lemon, thinly sliced
300ml carton Fresh Chicken Stock (or use a chicken stock cube made up with boiling water to 300ml)
1 piece fresh lemon grass

Preparation Method

Preheat the oven to 200°C, gas mark 6. Mix together the Thai Curry Spices, flour and salt. Roll the chicken in the flour mixture until evenly coated, shaking off any excess.

Heat the oil in a flameproof and ovenproof dish over a moderate heat. Cook the chicken for 4-5 minutes, turning once until golden brown. Add four slices of lemon to the pan. Cook for a further minute on each side. Then add the stock and bring to the boil.

Crush the lemon grass stalk slightly with a rolling pin and add to the pan. Transfer the chicken and sauce to an ovenproof dish and cook in the oven for a further 15 minutes until the chicken is thoroughly cooked.

Remove and discard the lemon grass. Divide the chicken thighs between two plates and top each with a fresh slice of lemon and some sauce. Serve with boiled Thai rice.

Tips from Chef

If you prefer not to finish this dish off in the oven, cook the chicken for 4-5 minutes on each side until nicely browned before adding the lemon slices then stock. Continue to cook on a low heat for 20-25 minutes or until the chicken is thoroughly cooked.

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