Twice Cooked Lemon Chicken Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Steps:

• Wash chicken and pat dry with paper towels.
• Pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - This will allow the marinade to better-permeate the chicken. Set aside.
• Place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
• Pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. Refrigerate to marinate for two hours, turning once.
• Meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
• Remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
• Add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
• In a large, heavy-bottom skillet, heat the oil over a medium-high flame. Add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
• Preheat oven to 350 degrees F.
• Lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. Arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. Scatter the capers around the chicken pieces.
• Mix the broth with the reserved marinade; pour over the chicken. Top each thigh with a lemon slice.
• Bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
• Remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. Transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
• Pour the juices from the casserole dish into small serving bowl; skim the fat off the top. Serve the juices on the side with fluffy white rice and a tossed green salad.

Steps:

• Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
• Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
• Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
• Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
• Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.

Steps:

• In a small bowl, combine cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around chicken breast, leg and thigh. Rub cilantro mixture under skin. Rub any remaining mixture into the cavity. Drizzle with remaining 1 tablespoon oil. Sprinkle with paprika and pepper., Place chicken on wire rack with handles. Lower into inner pot of a large multi-cooker; add wine. Cover with glass lid. Press slow cook function; select poultry setting. Set to short cook time (4 hours). Start. , Remove glass lid. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 25 minutes. Start. Chicken should reach 170°-175° and be lightly browned. If desired, sprinkle with flaked sea salt before serving.

Steps:

• Rub chicken all over with salt. Rinse. Place in pot over a pot filled with water.
• Add the jujubes.
• Steam 3 hours, replenishing water often.
• Remove skin. Flake meat.
• Mix with jujubes, any acumulated juices and soy sauce in bowls.
• YUM!