Lemon Garlic Chicken With Raisins Recipes

LEMON GARLIC CHICKEN WITH RAISINS

Steps:

• Heat oil in heavy frying pan over medium heat, then add garlic & cumin.
• Sautee until aromatic, about 2 minutes.
• Add chicken breasts & saute about 2 minutes, turning chicken over to brown on both sides.
• Add lemon juice & bring to a simmer, then cover & simmer 10 minutes.
• Add zest & carrots & continue simmering another 10 to 20 minutes, or until chicken is fully cooked.
• Season with salt & pepper to taste.
• In another bowl or pan, combine hot rice with raisins & parsley, then serve.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes.
• Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
• Stir in the onion, garlic, pine nuts, and olives.
• Season with bay leaves, oregano, and cayenne.
• Cook until the onions have softened and begun to turn golden, about 5 minutes.
• Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
• Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
• Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
• While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
• Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
• Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices.
• Divide the pasta into four wide, shallow bowls.
• Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
• Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

CHICKEN WITH RAISINS AND LEMON

Steps:

• Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.