Juicy chicken and sour sauce will freshen your day. My mom and I love sour flavored food, and this dish is one of our favorite. If you’re not into sour stuff, it’s better to only use half lemon for this recipe.
- 500 g boneless chicken thighs/breast with skin
- 3 cloves garlic (minced)
- 1/4 cup lemon juice (from 1 lemon)
- Lemon zest and slice lemons for garnish
- 1 tbs butter
- 1 tsp sugar
- 1/2-1 cup water
- 2 tbs oil
- 1 tbs chopped fresh herb of your choice (parsley/thyme/oregano)
- Dried herb of your choice (the same herb as the fresh one)
- Boiled broccoli
Cut the chicken into butterfly cut. Then lightly season with dried herb, salt, and pepper to taste. Let it sit for 10-20 minutes.
Turn off the heat and transfer the chicken to a plate. Pour the sauce over tje chicken with a spoon. Garnish the chicken with lemon zest, lemon slices, and fresh herbs. Serve while it’s hot.
Heat oil in a skillet. Fry the chicken skin side down first until golden brown. Flip it over.
Pour in water and close the skillet with the lid. Simmer it in low heat for 5-7 minutes until the chicken is cooked through. Set aside. Save the water for our sauce.
Melt butter in a skillet. Add garlic and cook them until fragrant. Pour in lemon juice and the chicken water we saved earlier.
Add sugar and simmer in low heat until the sauce is reduced. Add the fresh herbs. Toss the chiken in the sauce. Use a spoon to pour sauce over the chicken while cooking.
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