One of the things that I most love about Winter is that lemons are in season. Our tree is becoming more abundant each year. I use lemons often in cooking. I juice those that I am not ready to use into ice cube trays to use in cooking at a later date.
I have been attempting to create a fabulously lemony lemon chicken for some time now and this one worked a treat. It uses a variety of fresh herbs from my garden that combine beautifully with the zing of the lemons. Add the crunch from cashews and then nuttiness of the red rice to this freshness and you will have a happy family 🙂 As the cool of Winter set in this year I pulled my Slow Cooker from the back of the cupboard for it’s first use. My mum gave it to me last year as a gift. It took me quite a while to get used to cooking with it but I ended up loving it by the end of Winter. I set it up and prepared the first slow cooker meal for the year, turned it on and ????? NOTHING! It had silently died sometime between last Spring and this year. Very annoyed, I dug out the receipt Mum gave me for the machine – I had already replaced it once due to a cracked cooking unit. I returned it to the store and fumed as they had no alternate brands to offer. I was upset that my mum had given me such a generous and useful gift and that it was already unusable. I had only just started to love it…
My friends at Kambrook stepped in and gifted me one of their Super Sear Cookers. Tested for more than 1000 continuous hours I don’t think that I will have a similar issue with my new Kambrook machine! The thing that I really love about this slow cooker is that the meal preparation can be done in the removable cooking pot. The pot can be used on the stove top to saute the garlic and base ingredients and to brown the meat, prior to commencing the cooking.
The one thing that I do miss about my previous machine is that it had a timer on it so it could be set and left to cook for a designated period of time. I suggest that it is safer to be close by to supervise cooking, however, the timer was convenient as I often forget to set one when cooking (see my previous recipe – I totally forgot to time the recipe so have no idea how long it actually took to cook) …ooops!
- Lemon Chicken
- ½ tablespoon coconut oil
- 3 cloves garlic - chopped finely
- 2 lemons - zest and juice (approx 3 tablespoons juice)
- 1 teaspoon sumac
- 2 tablespoons - Shao Xing Wine
- 1.4 kg (approx) free range chicken - cut into 6-8 pieces*
- 1 teaspoon sesame oil
- ½ cup chicken stock
- Herbed Red Rice
- 1 cup red rice
- 1 cup fresh parsley leaves -roughly chopped
- 1 lemon - juice and zest
- 1 cup fresh coriander leaves -roughly chopped
- ½ cup fresh mint leaves - roughly chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted cashew nuts (roasted- see notes)
- These instructions are based on using a Super Sear Cooker. If your slow cooker does not have a removable pan that can be used on the stove top, complete the next four steps in a pan on the stove and then use the slow cooker.
- Add the coconut oil to the slow cooker pan set to medium heat
- Add the garlic, lemon zest and sumac and stir
- Add the Shao Xing and reduce by half
- Add the chicken pieces to brown and coat in the ingredients in the pan
- Place the chicken into the slow cooker with all of the bits from the pan
- Add the sesame oil, lemon juice and stock
- Set the slow cooker to high for 4 hours
- Half an hour prior to the chicken being ready, cook the red rice
- Add the cooked rice to a bowl with the herbs, olive oil and lemon juice (listed in the ingredient list above) stir and serve the rice topped with the chicken and cashew nuts
*If using a whole bird, use the chicken frame and wings to make stock on another day
To roast the cashews add them to a pan in the oven for 10 minutes
replace red rice with basmati if desired
Shao Xing Wine can be found at Asian grocery stores
Are you growing lemons in your garden? What is your favorite main meal to make with them?
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