Chicken In Lemon Ghee With Garlic And Cashews Recipes

LEMON-GARLIC CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
• Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
• In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
• Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
• While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
• To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

SHEET-PAN LEMON GARLIC CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

LEMON GARLIC CHICKEN

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.

CHICKEN IN LEMON-GHEE WITH GARLIC AND CASHEWS

Steps:

• Thoroughly mix all the Marinade ingredients with the chicken in a large mixing bowl.
• Cover and set aside in the refrigerator for at least three hours.
• Preheat oven to 350º F GARLIC In a small baking tray, mix the garlic with salt, ground cayenne pepper and black pepper and approximately 1 teaspoon of canola oil.
• Place garlic tray in oven.
• Mix the garlic after 4 or 5 minutes and place back in oven for an additional 4 minutes.
• Since all ovens vary in temperature, keep checking through oven window to make sure the garlic isn't burning.
• CASHEWS In a small baking tray, place cashews in a single pile.
• Place tray in oven.
• Mix the cashews after 4 or 5 minutes and place back in oven for an additional 4 or 5 minutes.
• Keep checking through the oven window to make sure the cashews aren't burning.
• Mix the roasted garlic and cashews and set aside.
• Heat the 2 tablespoons ghee in a heavy, small pot.
• Add 2 tablespoons of fresh lemon juice and immediately reduce heat to low.
• Grill the marinated chicken.
• Once the chicken is cooked through, but while it is still on the grill, glaze both sides of the chicken with the ghee-lemon dressing.
• Serve the garlic-cashew mixture over freshly grilled marinated chicken breasts.

VIETNAMESE CHICKEN WITH LEMONGRASS AND CASHEWS

Steps:

• In a bowl add the sugar, oyster sauce, fish sauce and chicken stock.
• Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic.
• Slice chicken into 1 inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok.
• In the empty wok, add the cashew nuts and stir fry, followed by the lemon grass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute.
• Serve at once, with some steamed rice.

LEMON-GARLIC CHICKEN THIGHS

Steps:

• Combine lemon juice, honey, Worcestershire sauce, and garlic in a non-reactive dish. Add chicken; turn to coat all sides. Cover and marinate in the refrigerator, turning occasionally, for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a shallow roasting pan with cooking spray.
• Remove chicken from the marinade and shake off excess. Arrange chicken on the prepared roasting pan. Pour remaining marinade over top. Sprinkle with pepper and salt.
• Bake in the preheated oven, basting occasionally with marinade, for 20 minutes. Bake without basting until the juices run clear, another 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BROCCOLI LEMON CHICKEN WITH CASHEWS

Steps:

• Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
• Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.