Preserved Lemon Chicken | MARKET FRESH SECRETS Episode 1
Today we’re going to show you how to make the most delicious Preserved Lemon & Herb Roasted Organic Chicken with Courgette Salad.
The secret to this recipe is buying FRESH and LOCAL which is why we’re so lucky to have Camberwell Fresh Food Market so close by.
Try this recipe at home this week! It’s just such an honest to goodness, colourful and flavour packed meal bursting with a distinctly summery Mediterranean charm.
NOW - whether you simply want to get inspired in the kitchen again or you’re looking to impress the ones you love, you absolutely can do both - especially if you buy your ingredients locally from the Fresh Food Market in Camberwell.
Go ahead and share it on social and tell your friends you’ve just found Camberwell’s best kept secret.
Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!
Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.
This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.
Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.
Free printable recipe is available on our site:
Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.
Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.
Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.
Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!
#CookingShow #Recipe #fakeaway
Tahini Glazed Chicken with Pine Nut and Parsley Rice | Classic Recipes
Tahini might just be the hardest working little seed spread we know. Here, it's lending its unique talents to an amazing homemade glaze which transforms any weeknight supper into a glorious production.
Skillet Chicken in Creamy Sun Dried Tomato Sauce
This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!
LEMON CHICKEN Flambé (Fusion)
Ohhh LEMON CHICKEN! This is a fusion of a Chinese and French Cuisine! For those who love Lemon Chicken, we put a twist and made it just like a French cuisine. Watch till the end to know how we created this dish. So delicious!!!
RECIPE:
500 grams chicken fillet cut into bite-sized cubes
Marinated in ½tsp pepper, ½tsp cayenne power, ½tsp salt, and ¼tsp garlic powder. (15-20 minutes in chiller)
2 cups cooking oil for frying.
Breading mix:
½cup all-purpose flour, ½cup cornstarch
½tsp garlic powder, ½tsp salt, ½tsp cayenne powder, ½tsp pepper
Mix altogether and set aside.
Lemon sauce:
3--4 Tbsp of fresh lemon juice
¼cup water, 1tsp grated ginger, ½tsp soy sauce, 2Tbsp sugar, 2Tbsp pure honey, 2tsp cornstarch dissolved in 2Tbsp water. salt and pepper to taste.
Mix altogether and set aside.
2 cloves minced garlic and 1 Tbsp of oil for sautéeing.
Flambé:
1 Tbsp butter
1oz or 30ml rhum/brandy/whisky
salt and pepper to taste
Procedure:
1. Bread/dredge the marinated chicken fillet (double bread).
2. Using the pre-heated cooking oil, fry the chicken until golden brown, and strain the oil.
3. Cook the lemon sauce until thick, add lemon slices, and salt&pepper to taste.
4. Melt the butter in a pan, and put the half of the fried chicken breast, add the half of the cooked lemon sauce, add the rhum, then flambé it.
5. Repeat the procedure on the other half of the recipe for flambéing.
Enjoy!!!
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Thank you!!!
Keywords:
#lemonchicken #flambé #flamedchicken #chicken
Lemon Chicken Pasta Salad Recipe - Fresh, Delicous Lemon Pasta Saladf with Chicken and Fresh Basil
Lemon Chicken Pasta Salad Recipe- once summer hits I can't wait to get out of the kitchen. Whether it's too hot to cook or we're just too busy, I've got too many things other than dinner to think about. This is why I love fresh pasta salad - and this one is loaded with chicken, fresh veggies and lemon for a perfect blend of flavors.
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Equipment:
Large pot -
Strainer -
Large mixing bowl -
Cutting board -
Sharp knife -
Measuring spoons -
Whisk -
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Lemon Chicken Pasta Salad:
Ingredients:
2 lb medium shells pasta
1 cup diced cherry tomatoes
1 red onion, diced
4 oz slivered almonds (or pine nuts)
1.5 grilled chicken breasts, cut into small pieces
2 cups colored peppers, chopped
5 oz container of grated Parmesan cheese
2 tsp kosher salt
2 tsp black pepper
1/2 cup white wine vinegar
1/2 cup olive oil
2 tbsp lemon juice
Fresh basil leaves
Instructions:
Cook pasta according to package instructions in salted water. Drain and drizzle with a little bit of olive oil to prevent sticking.
In a large mixing bowl, combine cooked pasta, diced cherry tomatoes, diced red onion, slivered almonds (or pine nuts), chopped grilled chicken, and chopped colored peppers.
In a separate small mixing bowl, whisk together white wine vinegar, olive oil, lemon juice, kosher salt, and black pepper until well combined.
Pour the dressing over the pasta salad and toss to coat everything evenly.
Add freshly chopped basil leaves and stir to combine.
Chill in the refrigerator for a couple of hours or until ready to serve.
Enjoy your delicious and refreshing Lemon Chicken Pasta Salad!