Quick Lemon Chicken Recipe
Quick Lemon Chicken Recipe
The thought of solace is somewhat of a fluffy one, however you unquestionably know it when you meet it . Solace accompanies a specific response: an automatic grin, a feeling of profound satisfaction… Nostalgia, obviously, has a gigantic impact in what brings every one of us comfort, and for me melted cheese does that. As do sharp bursts of lemon, the earthiness of herbs and the sweetness of slow-cooked onions. If you happen to have a similar sense of longing, you’ll surely recognise the undeniable symptoms of comfort.
Lemony chicken with bread dumplings
This take on a classic chicken dish is spruced up with lemon and a vibrant
herb oil. The wonderfully pillowy dumplings are a great way to use up leftover
bread. Choose whichever herbs you have to hand here, using more or less of
each, as you prefer.
Prep 35 minCook 1 hr 15 minServes 4
500g boneless skinless chicken thighs2½ tbsp plain flourSalt and black
pepper90ml olive oil25g unsalted butter1 large onion, peeled and finely chopped
(220g net weight)2-3 carrots, peeled, cut in half lengthways and then into
1cm-thick half-moons (230g net weight)3 celery sticks, trimmed and cut into
1cm-thick slices (180g net weight)7 garlic cloves, peeled and crushed4 fresh
bay leaves1 tsp dried thyme1 tbsp dijon mustard1 pinch freshly grated nutmeg1
litre chicken stock15g (about 5 tbsp) chives, finely chopped15g (about 4 tbsp)
parsley leaves, roughly chopped15g (about 5 tbsp) dill leaves, roughly chopped2
lemons – zest of 1 finely grated, to get 1 tbsp, the other juiced, to get 1½
tbsp
For the dumplings70g buttermilk, plus 2 tbsp extra to serve1 large egg½ tsp
baking powder45g unsalted butter, melted150g crustless soft white bread,
blitzed to fine crumbs
In a bowl, toss the chicken thighs in a tablespoon of flour, half a
teaspoon of salt and a good grind of pepper. Heat two tablespoons of oil in a
large saucepan for which you have a lid and, once hot, fry the chicken in two
batches for two to three minutes a batch, until lightly golden all over.
Transfer to a plate and leave the saucepan to cool down for a few minutes.
Return the saucepan to a medium-high heat, add the butter and onion, and
cook, stirring occasionally, for about four minutes, until softened and lightly
coloured. Add the carrots, celery and six of the crushed garlic cloves, cook,
stirring, for two minutes, until fragrant, then stir in another tablespoon of
flour, the bay leaves, thyme, mustard and nutmeg. Pour in the stock, return the
chicken to the pan and add half a teaspoon of salt and a good grind of pepper.
Bring to a simmer, turn down the heat to medium and cook for 30 minutes, until
the meat is tender and the vegetables soft. Use tongs to transfer the chicken
pieces to a bowl, then roughly shred with a couple of forks. Return the chicken
to the pan and turn down the heat to a bare simmer.
About 10 minutes before the chicken is ready, make the dumplings. In a
large bowl, whisk the buttermilk, egg, baking powder, butter, a third of each of
the herbs, the lemon zest, half a teaspoon of salt and a good grind of pepper.
Add the breadcrumbs and remaining half-tablespoon of flour, and mix again until
just combined (don’t overwork it). Use your hands to shape the mixture into 12
round dumplings of roughly 25-30g each. Gently lower the dumplings into the
low-simmering broth, cover the pot and leave to cook on low heat for 12
minutes, until the dumplings have puffed up and are cooked through. Remove the
lid and add the lemon juice to the pot.
Meanwhile, make the herb oil. Put the remaining 10g of each of the herbs,
the last crushed garlic clove, four tablespoons of oil, a quarter-teaspoon of
salt and a good grind of pepper in a food processor, blitz smooth, then pour
into a bowl.
With a small knife, top and tail the zested lemon, then cut around its
contours to remove the skin and pith. Cut in between the membranes to release
the individual segments, then roughly chop and add to the herb oil.
To serve, divide the chicken and dumpling mixture between four bowls, spoon
the herb oil all over the top, drizzle with the extra buttermilk and serve
warm.
Curried cauliflower cheese filo pie Yotam Ottolenghi’s curried cauliflower
cheese filo pie.
This dish was born out of a fridge raid: a head of cauliflower that really
needed using up and a family of four who really needed cheering up. The result:
a pie described as “molten cheese lava” and happy bellies all around.
Prep 20 minCook 1 hr 45 minServes 4, generously
1 large head cauliflower, trimmed and cut into bite-sized florets (700g net
weight)2 tsp mild curry powder3 tbsp olive oilSalt and black pepper100g
unsalted butter, half cut into roughly 3cm cubes, the other half melted75g
plain flour675ml whole milk2 garlic cloves, peeled and crushed1½ tbsp English
mustard150g mature cheddar, roughly grated6 sheets feuilles de filo1 tbsp
parsley, roughly chopped1½ tsp lemon zest
Heat the oven to 200C (180C fan)/390F/gas 6. Line the base and sides of a
23cm spring-form cake tin with greaseproof paper.
Lay the cauliflower on a large oven tray lined with baking paper, scatter
over the curry powder, half the oil, half a teaspoon of salt and a good grind
of pepper, and toss to coat. Roast for about 20 minutes, until cooked through
and lightly coloured, then remove and set aside. Turn down the oven to 190C
(170C fan)/375F/gas 5.
Meanwhile, make the bechamel. Put the cubed butter in a medium saucepan on
a medium-high heat and, once melted, whisk in the flour and cook for a minute
or two, until it starts to smell nutty, like popcorn. Turn down the heat to
medium and add the milk a little at a time, whisking to prevent lumps, until
all the milk has been incorporated and the sauce is smooth. Cook, whisking often,
for about seven minutes, until thickened slightly, then turn off the heat and
add the garlic, mustard, cheese and a quarter-teaspoon of salt, and stir until
the cheese has melted.
Cover the filo sheets with a sheet of damp kitchen towel, so they don’t dry
out. In a bowl, combine the melted butter and remaining tablespoon and a half
of oil. Working with one filo sheet at a time, lay the pastry on a board, brush
the top all over with the melted butter mixture, then drape the filo buttered
side up into the lined tin, pushing it down gently to fit and leaving an
overhang. Repeat with the remaining filo sheets, each time rotating the tin
slightly so the overhang drapes over the sides at a different angle.
Spoon half the bechamel into the filo case and top with the cauliflower
florets, spreading them out evenly. Spoon over the remaining bechamel, then
scrunch up the pastry overhang so it creates a messy border around the edges
while leaving some of the filling exposed. Brush the top of the filo with the
remaining butter mixture, lift the tin on to an oven tray and bake for 30
minutes.
Using a tea towel to help you, carefully release the outer circle of the
spring-form tin and return the pie to the oven for another 25 minutes, until
the sides are nicely coloured and everything is golden and bubbling. Leave to
rest and set for at least 15 minutes, top with the parsley and lemon zest, and
serve warm.
(All the) herb dumplings with caramelised onions Yotam Ottolenghi’svery
herby dumplings with caramelised onions.
The abundance of herbs in this dish give it an incredible freshness. Play
around with the herbs you use,depending on what you have to hand. To turn this
into a complete meal, serve it with a summery salad and some crusty bread.
Prep 25 minCook 1 hr 30 minServes 4
4 onions, peeled, halved and cut into ½cm-thick slices (720g net weight)8
cardamom pods, roughly bashed open in a mortar60ml olive oilSalt and black
pepper100g unsalted butter, at room temperature4 garlic cloves, peeled and
crushed100g coriander, roughly chopped100g parsley, roughly chopped70g dill,
roughly chopped30g tarragon leaves, roughly chopped7 spring onions, trimmed and
thinly sliced1½ tsp cumin seeds, roughly crushed in a mortar¾ tsp turmeric50g
ricotta100g Greek feta, roughly crumbled60g parmesan, finely grated1 large
egg70g plain flour⅓ tsp saffron threads, roughly crushed2 tbsp lemon juice
Heat the oven to 200C (180C fan)/390F/gas 6. Put the onions, cardamom, half
the oil, 30g butter and three-quarters of a teaspoon of salt in a medium baking
dish and toss to combine. Roast for about an hour, stirring twice throughout,
until the onions have softened and are nicely caramelised.
Meanwhile, heat the remaining two tablespoons of oil in a large, nonstick
saute pan on a medium heat. Once hot, add the herbs and spring onions, and
cook, stirring often, for about 10 minutes. Stir in the cumin and turmeric,
cook for 10 minutes more, until the herbs are deeply green and fragrant, then
turn off the heat and leave to cool for about 10 minutes.
In a large bowl, beat the ricotta, feta, 50g grated parmesan, the egg, a
teaspoon of salt and plenty of pepper, until well combined. Add the flour and
the cooled herb mixture, and mix again. Refrigerate for about 20 minutes, until
the mix has set, then divide into 12 and roll into compact, 45-50g dumplings.
Bring a large pot of water to a boil, turn down the heat to a bare simmer, then
drop in the dumplings and poach for 10-12 minutes, or until the dumplings rise
to the surface and are cooked through. Use a slotted spoon gently to transfer
the cooked dumplings to a tray lined with kitchen paper, to dry.
When the onions are ready and hot from the oven, stir in the remaining 70g
butter, the saffron and the lemon juice, and turn up the oven to 220C (200C
fan)/425F/gas 7.
Top the onions with the dumplings, spacing them a little apart, then
sprinkle all over with the remaining 10g grated parmesan. Return to the oven
for eight to 10 minutes, until everything is bubbling and warmed through, then
remove, leave to settle for a couple of minutes, and serve.
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