Lemon Garlic Chicken With Lamb Rice Pilaf Recipes

Steps:

• Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
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• Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.

Steps:

• Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Steps:

• First prepare chicken washing thoroughly and patting dry. Take olive oil in your hands and rub all over chicken, inside and out. Mash Garlic into a paste and mix with salt and pepper and allspice in a small bowl. Rub mixture all over and inside chicken. Juice the lemons and add to bottom of roasting pan with water to cover the bottom of the pan. Rice stuffing: Saute onions in olive oil until golden. Add lamb and saute until no longer pink. Add spice, salt and pepper to taste. Transfer to large pot. Add rice stirring to mix all ingredients. Add water, cover and simmer for 20 mins. At this point you can either stuff the chicken with stuffing, or leave the rice to serve seperately. Roast Chicken until thermometer reaches 165 degrees. Baste occasionally with lemon juices from the bottom of the pan. Remove from oven and tent with foil for 20 mins before carving. Garlic dip sauce: Mix all ingredients and place in Refridgerator for 2 hours. Serve with Chicken and rice as a dip. To serve: Carve Chicken keeping wings and drums intact. In a large platter, place rice at the bottom. Place chicken around on top of the rice. Sprinkle with Pine Nuts and serve.

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).