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Lemon & Dill Chicken

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Ingredients

1 packet George & Jo's boneless, skinless chicken thighs
1 cup Cornmeal flour
1 Tbsp Oil
1 Tbsp Butter
250ml Chicken Stock
2 Tbsp Fresh Lemon Juice
1 ½ Tbsp Flour
2 Tbsp Chopped fresh dill
Salt and Pepper
1 small bunch Of thin Asparagus, woody ends snapped off and then cut in half
1 cup Couscous
1 cup Boiling water
2 Tbsp Fresh chopped Dill
1 Spring Onion
Salt & Pepper
25gms Butter

Lemon & Dill Chicken

  • Medium

Ingredients

Directions

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Steps

1
Done

Season the chicken with salt and pepper and coat in the Cornmeal flour until evenly coated

2
Done

Heat oil and butter in large Ballarini pan over med heat

3
Done

Add chicken to the hot pan and cook until golden brown, about 4-5mins each side, remove from pan to rest.

4
Done

Reduce the heat and whisk in 1 ½ Tbsp of flour, until lightly browned (about 1 min), don’t worry about crispy brown bits in the sauce, this all added wonderful flavour.

5
Done

Slowly whisk in the chicken stock and lemon juice and bring to the boil, reduce heat and simmer until reduced and thick (3 mins)

6
Done

While the sauce is reducing, have a pot of boiling salted water ready to go, drop the asparagus into the boil for no more than 1 min, drain.

7
Done

Take the dill and place in an Easy pull to chop, reserve 2 Tbsp for sauce then add the spring onion to the Easy pull and chop roughly, place all of this into the bowl of couscous with the butter and pour over 250mls of boiling water, cover the bowl and leave for 5mins, then fluff with a fork.

8
Done

Serve in large bowl place with Couscous in the middle and the Chicken and veg spilling over the top like a fake Tagine making it look like you’ve been cooking for hours.

9
Done

Gluten free flours can be used in place of standard flour.

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Indian Inspired Buddha Bowl