Sticky Lemon Lunchbox Chicken8/21/2012
Once again I've been away from my blog & cooking. This time, I have a reason - I don't have an oven or fridge yet!...
Once again I've been away from my blog & cooking. This time, I have a reason - I don't have an oven or fridge yet!
No time to chat, in fact I've no time for anything at the moment. My life is a swirl of documents, furniture, dimensions, paint colours, and masking tape. I've hardly any time for cooking either. Only very basic meals that can be eaten on the go. I don't have brain space for cooking ideas, my whole brain is working on basic function right now as we tackle the stresses of decorating & sorting our first house.
So this Lunchbox chicken is perfect, it gets better as it goes on as the flavours come out overnight. This makes it perfect for making the night before, and it hardly takes any time to prep or cook.
Since most of our time is spent at our house without any means of cooking food, this chicken is perfect. I can just boil up some brown rice or cous cous to go with it before we get there and quickly eat it in between coats of paint. All can be enjoyed cold, and it means not resulting to the takeaway menus/corner shops around our area. (which we've done upon occasion)
This is best left marinating for a little while as well. Though it's not a necessity to make it taste nice. Also, you don't have to eat it cold, it can be enjoyed straight after cooking as well. For the vegetarians (though I doubt you guys have read this far) This works very well with tofu/quorn fillets. I've tried, and whilst it sometimes takes in a little too much lemon and not enough of the sticky, it's still pretty good!
2 large chicken breasts, sliced into thin fillets.
2 unwaxed lemons
3 tablespoons honey.
1 tablespoon apple juice
1 tablespoon cider vinegar
1 tablespoon olive oil
2 teaspoon fresh finely chopped coriander.
1 teaspoon dried chili flakes
2 teaspoons fresh finely chopped thyme
2 teaspoons ground cumin
3 teaspoons ground black pepper
pinch of sea salt
Grate the zest of one lemon, and squeeze the juice of both lemons into a bowl. Add in the vinegar, apple juice & honey and continue to stir. Next, whisk in all the herbs/seasonings & the olive oil into the mixture until everything is evenly mixed.
Take the chicken breasts and score them gently with a sharp knife. Stab each breast a few times with a fork for good measure. Pop them into the bowl with the marinade, cover and pop in the fridge for about 2-3 hours. Or overnight if you fancy a strong one.
Using a frying pan, or a cast iron grill plate, cook the fillets for roughly 15-20 minutes until it starts to blacken like so & the meat is cooked through:
Then serve! Or store in an airtight container ready for your paint splattered hands to get a hold on!
Now a wee house update. I may not have much time for cooking, but I do have one lovely freshly painted Kitchen. This fab red, which dries a lot darker is now all over my walls (and on pretty much everything else) so we're one step closer to moving in actual appliances. We bought our cooker yesterday and I'm already in love with it
We also took our dog Genna to have a look round the place, so she could have a sniff and get used to it. I was a little nervous because she's only ever lived at home with me. (I've had her since I was 13)
I shouldn't of worried. She loved it. In fact, she spent a good 15 minutes constantly jumping up onto the window sill to guard the place and wipe her nose all over the glass.
Then she ran in between all the rooms, sniffing and rolling on all the new carpets.
Then she'd run back into the living room to look out the window again.
This is our beautiful original tiled floor too =] With a little hit of the new The Darkness album, it's been our soundtrack to the move.
Finally, here's the update on the kitchen, excuse the mess, we're just touching up:
I'll be back up and running as soon as I have a working kitchen.