Braised chicken with lemon

Braised chicken with lemon

Ingredients (4 servings)

2 medium lemons

1 tablespoon olive oil

450g packet lemon and herb chicken thigh steaks

2 cups chicken stock

1 cup cauliflower rice (see next recipe)

1 cup frozen peas

½ cup fresh flat-leaf parsley leaves, roughly chopped


Juice one lemon. Halve and thinly slice remaining lemon.

Heat oil in a large, heavy‑based frying pan over medium‑high heat. Cook chicken, for 1 to 2 minutes each side, or until browned. Add 1 cup stock and lemon juice. Season well with pepper. Cover. Reduce heat to medium‑low. Cook for 5 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly.

Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat. Add cauliflower rice and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff cauliflower rice to separate.

Add parsley to cauliflower rice. Toss to combine. Serve chicken with cauliflower rice and drizzle with sauce.

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