Thursday, 5 June 2008

CHICKEN WITH THYME AND LEMON ( Limonlu, kekikli tavuk)

This light and quick recipe with sharp lemon sauce ideal for summer evenings and parties. Serves 4

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 150 g leeks, chopped
  • 150 g red or green peppers
  • 2 cloves of garlic, crushed
  • 6-7 mushrooms, sliced
  • 200 g tomatoes, chopped
  • 250 ml vegetable stock or hot water
  • juice and rind of 1 lemon
  • Good handful of thyme and parsley, chopped
  • Salt and black pepper
  • More thyme to serve

Wash chicken pieces under cold water, dry and cut in to strips. Heat the oil in the pan, stir fry the chicken with the leeks for 5 minutes. Add peppers, mushrooms and fry until it starts to brown. Then add garlic, tomatoes, water, lemon rind and juice, herbs and bring it to boil. Turn the heat to medium and simmer with the lid on for 20-25 minutes, until the chicken is cooked. Season with salt and pepper and add more chopped thyme just before serving. Serve with rice or crusty bread.

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