2paw: Friday Food: Speedy Spiced Lemon Chicken

Today I am cooking from the new Feb/Mar 2012 Donna Hay magazine. This is definitely a speedy, though I think not a big, dinner. We don't have a barbecue, so I just used a very hot electric fry pan. There was a nice amount of charring, so it's a good alternative. I poshed mine up with some jasmine rice and I would squeeze the lemon over the spinach, rice and the chicken at the table. I like lemon!!!

Spiced Lemon Chicken serves 4

1 tbspn olive oil (extra virgin) that's 40ml
1 tbspn lemon juice
2 cloves of garlic, crushed
2 tspn paprika (I used sweet as it was in the cupboard)
2 tspn ground cumin
2 tspn ground coriander
8 chicken thigh fillets, trimmed if necessary
2 lemons, halved
spinach leaves and natural yoghurt
jasmine rice, if desired

Preheat the barbecue or grill pan to a high heat. Mix the olive oil, lemon juice, spices and garlic.

Then coat the chicken fillets on each side.

Place in the pan or on the barbecue and cook for 5-6 minutes on each side, turning once. 3 minutes before the chicken is cooked, add the lemon halves, cut side down.

Serve with the baby spinach and a spoonful of yoghurt as a dressing and some rice if you like.

Comments

That does look delicious! I've never seen cooked lemon like that!

Posted by: RoseRed | Friday, 03 February 2012 at 11:10 PM

Oh the final plate looks delicious! I've got chicken to cook today, but I don't want to turn on the BBQ. I'll probably do it like you did, in the pan.

Posted by: Monika | Saturday, 04 February 2012 at 01:15 AM

Tummy is grumbling. Has lots of the flavours I love!

Posted by: Taphophile | Saturday, 04 February 2012 at 05:50 AM

Ohhhh yummy

Posted by: Pixie | Saturday, 04 February 2012 at 05:34 PM

That looks really good, even though I've just finished mine which was fresh salmon and salad with a large squeeze of fresh lime juice over everything.

It's a nice mix of ingredients. And easy.

Posted by: Jan | Saturday, 04 February 2012 at 08:38 PM