Meyer Lemon and Ginger Chicken

Lemon Ginger Chicken with Moroccan-spiced Fruity Rice


I normally steer clear of boneless, skinless chicken packages at the supermarket as I don't see the point paying for someone to remove skin and bones for me - and I don't get to keep the skin and bones for soup and fat rendering purposes! To me, buying and cooking whole birds is much more economical than doing it any other way as I use chicken for the dog's meals as well as our own - we go through at least 6 birds per week. Sometimes though the sale price is just too good to pass up and I'll buy enough for a meal or two.

This idea came to me as I watched four Meyer lemons growing older by the minute on my island countertop and desperately wanted to make good use of something I only buy once a year. This is an old fashioned, simple pairing of chicken and lemon that is going to please most people at your dinner table. My son is not a fan of fruit and meat or sweet and savoury pairings but one he will run to the table for is anything made with lemon. He enjoys eating them like they were sweet juicy oranges. Shudder. This bizarre predilection of his makes keeping lemons on hand for spur of the moment recipe ideas difficult but I had snuck these puppies into the house without his knowledge. Other than a last minute purchase of some fresh ginger, everything else in this recipe I had on hand in fridge and pantry.

Lemon Ginger Chicken

4 good sized chicken breasts, bone and skin removed
grated peel from 4 lemons, divided in half (one half for the rice)
450ml chicken stock
1/2 tbsp fresh grated ginger
fresh ground pepper
sea salt

Add all ingredients to baking pan, cover with foil and braise at 300 degrees until cooked through, about 30 minutes; turn over to keep moist. For the last ten minutes, remove foil to brown the meat.

Lemon Sauce

1/4 cup lemon juice   
1/4 cup water
3 tbsp sugar
1 tbsp cornstarch
1/4 tsp grated fresh ginger

When chicken is almost done, add all the sauce ingredients to a saucepan, stir well and heat over medium heat. Stir occasionally until thickened and bubbling. Keep warm. Serve over chicken and sprinkle fresh parsley over all.

Moroccan-spiced Fruity Rice

2 cups long grain rice
1 1/2 cups water
1/2 cup cream or milk
2 cups chicken stock
1/2 cup golden raisins
1 granny smith apple, diced
1 tbsp diced green onion or scallion
divided lemon peel
1/2 tbsp grated fresh ginger
Moroccan blend of spices, your favourite
   cinnamon, cumin, pepper, curry paste

Heat all ingredients except the rice until steaming, to infuse the flavours. Add rice, cover and bring to a boil. Lower the heat and simmer for about 25 - 30 minutes until rice is tender. Fluff and top with fresh parsley.