Lemon Chicken Caribbean Style
%^)So we are harvesting and packing new crop lemons and the market STINKS ! Yeah ... I know ... "why are lemons 50 cents apiece in the store ?" Wish I knew ! I''m sellin'' them for less than a dime apiece and that''s for the really fancy lookin'' ones UNLIKE the ones I see in the store ! Grrrrrrrr ...
Anyway ... in my life-long quest for recipes that use lots of lemons, came across this gem and thought I would share it with my FLDG friends ... even if you don''t try this, PLEASE go out and buy a whole bunch of lemons for something else ... this lemon farmer needs the help !
For the marinade:
1 C Fresh squeezed lemon juice
1 1/2 C Sliced sweet onion
1/2 C Fresh parsley, chopped with stems (I use cilantro)
For the main dish:
3 Lbs Skinless chicken thighs
3 T Olive oil
1 1/2 C Thinly sliced sweet onion
1 1/2 t Fresh garlic, minced
1/2 C Fresh squeezed lemon juice
1 C Lemon sections with peel and white pith removed
1/4 C Low-fat buttermilk (you could use heavy cream if you''re not on a low fat diet like I am)
In a small bowl, combine the marinade ingredients, adding salt and pepper to taste ... put the chicken thighs into a marinator or glass baking dish, pour the marinade over the thighs, cover and refrigerate for at least three hours, turning the thighs occasionally ... after marinating, drain the thighs and discard the onions and parsley (or cilantro) ...
In a medium sized pan over medium heat, heat the olive oil ... add the onions and garlic and sauté for about two minutes until the onion just begins to soften ... add the thighs, salt and pepper to taste, and cook for about five minutes, turning occasionally ... add the lemon juice and the lemon sections and turn up the heat to bring the liquid in the pan to a boil ... cover and lower the heat to a simmer ... cook for twenty minutes ...
Remove the thighs and keep warm ... add the buttermilk to the pan over low heat and heat through ... place the thighs back into the pan and turn to coat ...
4 Servings
Clink !
%^)
