Friday, January 12, 2007

Lump Free Lemon Curd and Lemon Chicken

Hmmm... Lemon Chicken.

I made homemade lemon curd for Christmas. I attached a label and a recipe card for my favorite lemon chicken recipe. For mannny years I have tried to attempt lemon curd perfection. All I perfected was a lumpy lemony mess. FINALLY, I found a recipe that had a different method than any previous recipes. It was easier too! No more whisking the precious curd in a bowl, cradled in a luke warm water bath. No more scientific curd occurrences, or straining the lumpy curd through a strainer, etc... It was much like making cookies AND caramels mixed together!

I like to find odd things to add essential oils to and a few drops of lemon EO gave this an extra lovely fragrance as well as taste. As an aromatherapist I advocate being careful when ingesting EO's. However, this recipe is harmless with just a few drops and has some antibacterial properties to boot. Of course, suck on a lemon rind and you would be getting much more oil ingestion than just a few drops. I will post the picture of my cute lemon curd jars asap. Click Here for Lemon Curd Recipe: A Foolproof Way to Make Luscious, Light Lemon Curd I add 2 drops lemon essential oil in right before I pour it into clean jars. Lemon curd can also be used to put on top of scones, toast, biscuits, crackers, cookies, etc..

Lemon Chicken
Adapted by Jonelle Hughes from Rachel Ray

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
  • 1/4 cup all-purpose unbleached flour
  • 1/2 tsp. each-sea salt & garlic powder
  • 2 tablespoons olive or vegetable oil, 2 turns of the pan
  • 1/2 cup chicken broth or stock
  • 8 ounces (1 cup) prepared lemon curd
  • 1/4 cup hot water
  • 1 lemon, zested
  • 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
    Directions: Coat the chunked chicken lightly in flour, seasoned with a little salt & garlic powder. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium. Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Jasmine, Basmati or Brown rice.
    For an interesting variation add : cashews, toasted slivered almonds or chinese noodles

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