http://120dollarsfoodchallenge.com/2011/02/14/day-1-slow-cooked-lemon-chicken/

Chicken and lemons go very well together but the one dish I’m not especially fond of is the chinese style dish that features an unaturally garishly coloured sauce.

It’s easy to adapt this dish to the joys of a slow cooker however. The result is succulent flesh that falls off the bone and a lemon tang that kicks your throat without being too tart or requiring of extra sugar. I served it with some parsley potatoes which offset the lemony kick perfectly, but you can always serve it with steamed rice for a lighter version.

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Name: Slow-Cooked Lemon Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 Chicken hindquarters; 1-2 Tbsp Plain Flour; 2 Tbsp Oil; 2 Medium Onions Diced; 2 Gloves Garlic Crushed; 1 Tsp Sumac; 1 Tbsp Corriander seeds; 500 ml Chicken Stock; 2 Sprigs Thyme; 3 Lemons

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INGREDIENTS

4 Chicken hindquarters
1-2 Tbsp Plain Flour
2 Tbsp Oil
2 Medium Onions ; Diced
2 Gloves Garlic ; Crushed
1 Tsp Sumac
1 Tbsp Corriander seeds
500 ml Chicken Stock
2 Sprigs Thyme
3 Lemons

Servings

INSTRUCTIONS

Place flour, salt and pepper in a plastic bag and add chicken pieces. Shake the bag to coat the meat.

Heat oil in a large high-sided fry pan and brown the chicken pieces on both sides for 2-3 minutes in batches. Transfer chicken to the crockpot of a slow cooker or a large casserole dish as they are browned.

Add onions, garlic and coriander seeds to the oil and sauté for 3 minutes or until the onions start to soften. Transfer to casserole or crockpot.

Add stock or water to crockpot plus thyme leaves, sumac and the juice of two lemons. Slice the third lemon into thin slices and add to the casserole.

If using crockpot: Cook on LOW for 5 hours or HIGH for 4 hours.

If using oven: Place covered casserole in a preheated 160°C oven and cook for 2 hours.

Serve with steamed parsley potatoes or steamed basmati rice.

NOTES

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Slow-Cooked Lemon Chicken

4 Chicken hindquarters
1-2 Tbsp Plain Flour
2 Tbsp Oil
2 Medium Onions Diced
2 Gloves Garlic Crushed
1 Tsp Sumac
1 Tbsp Corriander seeds
500 ml Chicken Stock
2 Sprigs Thyme
3 Lemons

Place flour, salt and pepper in a plastic bag and add chicken pieces. Shake the bag to coat the meat.

Add onions, garlic and coriander seeds to the oil and sauté for 3 minutes or until the onions start to soften. Transfer to casserole or crockpot.

Add stock or water to crockpot plus thyme leaves, sumac and the juice of two lemons. Slice the third lemon into thin slices and add to the casserole.

If using crockpot: Cook on LOW for 5 hours or HIGH for 4 hours.

If using oven: Place covered casserole in a preheated 160°C oven and cook for 2 hours.

Serve with steamed parsley potatoes or steamed basmati rice.

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Nutrition

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Serving Size: 1 Serving (725g)
Recipe Makes: 4 Servings

Calories: 605
Calories from Fat: 364 (60%)

Amt Per Serving		% DV

	Total Fat 40.5g	54 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1.6g
Cholesterol 212.4mg		65 %
Sodium 406.4mg		14 %
Potassium 354.6mg		9 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 14.2g
Protein 50.4g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 605

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