LEMON-SPICED CHICKEN WITH CHICKPEAS RECIPE - BBC GOOD FOOD
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
- Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Nutrition Facts : Calories 290 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.03 milligram of sodium
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET
This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.
Provided by Andrea
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
- In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
- Pour into a greased cake pan. Spread evenly.
- Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
- Allow to cool down to room temperature.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 483.00kcal, CarbohydrateContent 100.00g, FatContent 7.00g, FiberContent 1.00g, ProteinContent 6.00g, SaturatedFatContent 5.00g, ServingSize 8.00 slices, SodiumContent 700.00mg, SugarContent 85.00g, TransFatContent 1.00g, UnsaturatedFatContent 1.00g
More about "cut lemon for drinks recipes"
LEMON & GINGER TEA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 minutes
Category Afternoon tea, Drink
Calories 19 calories per serving
- Fill the mugs with boiling water and leave to steep for 3 mins or until cool enough to sip. Sweeten with honey if you like.
LEMON ROAST CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
- Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
- Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
- While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
- I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!
LEMON-SPICED CHICKEN WITH CHICKPEAS RECIPE - BBC GOOD …
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course, Supper
Cuisine Moroccan
Calories 290 calories per serving
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
LEMON CHIFFON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 20 minutes
Category Desserts
Calories 345 calories per serving
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
LEMON AND LIME MARMALADE | RECIPES | DELIA ONLINE
From deliaonline.com
LEMON CHESS PIE RECIPE | SOUTHERN LIVING
From southernliving.com
LEMON AND LIME MARMALADE | RECIPES | DELIA ONLINE
From deliaonline.com
REFRESHING STRAWBERRY LEMON RECIPES TO COOL OFF ON HOT ...
From southernliving.com
CANDIED LEMON PEEL RECIPE | ALLRECIPES
From allrecipes.com
LEMON CHESS PIE RECIPE | SOUTHERN LIVING
From southernliving.com
WEIGHT LOSS: 5 MORNING DRINKS TO CUT BELLY FAT - NDTV FOOD
From food.ndtv.com
8 LUSCIOUS LEMON RECIPES TO USE UP LEMONS - RECIPELION.C…
From recipelion.com
10 BEST COOKING WITH LEMON CURD RECIPES - YUMMLY
From yummly.com
NON ACIDIC FOODS AND DRINKS BENEFITS: RECIPES FOR ALKALINE ...
From tandurust.com
CANDIED LEMON PEEL RECIPE | ALLRECIPES
From allrecipes.com
SOLE WITH LEMON CREAM RECIPE - QUICK FROM SCRATCH FISH ...
From foodandwine.com