Chicken With Lemon And Garlic Tapas Recipes

QUICK SAUTéED LEMON AND GARLIC CHICKEN

Steps:

• Cut the chicken in very thin slices crosswise (widthwise)
• In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
• Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
• Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
• Remove from heat, add the parsley and blend.
• Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

LEMON GARLIC CHICKEN

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH LEMON AND GARLIC TAPAS

Steps:

• Sandwich the chicken breast fillets between 2 sheets of clear film (plastic wrap) or baking parchment. Bat out with a rolling pin or meat mallet until the fillets are about 1/4 inch thick.
• Using a sharp knife, cut the chicken into strips about 1/2 inch wide.
• Heat the oil in a large, heavy frying pan or wok until it is very hot but not smoking. Add the chicken strips, shallot, garlic, and paprika and stir-fry over a high heat for about 3 minutes, until the chicken is lightly browned and cooked through.
• Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a warm platter and serve immediately with lemon wedges. Garnish with a stem of flat leaf parsley.

CHICKEN TORTILLA SOUP V

Steps:

• In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
• Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

CHICKEN WINGS WITH CUMIN, LEMON & GARLIC

Steps:

• Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
• Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.