🫙 From the Spice Rack
Citrus Chicken
225 g pickling onions 2 tbsp vegetable oil 4 x 125-150g chicken breast fillets -- with skin on 150 ml fresh chicken stock, or made with cube 2 tsp freshly grated fresh root ginger
sideeasy
Ingredients8 items
Ingredients
- 225g pickling onions
- 2tbspvegetable oil
- 4125-150g chicken breast fillets -- with skin on
- 150ml fresh chicken stock, or made with cube
- 2tspfreshly grated fresh root ginger
- 1large garlic clove -- finely chopped
- 2tspwholegrain mustard
- 1tspfinely grated lemon zest
Directions
- 1
225 g pickling onions 2 tbsp vegetable oil 4 x 125-150g chicken breast fillets -- with skin on 150 ml fresh chicken stock, or made with cube
- 2
Put the pickling onions into a bowl and cover with boiling water
- 3
Leave for 2-3 minutes
- 4
Drain, then remove the skins from the onions using a sharp knife
- 5
Heat the oil in a large, flameproof casserole
- 6
Add the onions and cook for a few minutes until golden brown
- 7
Add the chicken breasts and brown on both sides
- 8
Reduce the heat and cook gently, uncovered, for 15 minutes