Tangy lemon chicken

YOU
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

2.00 kg chicken — pieces
salt and freshly ground black pepper — to taste
80.00 ml water
45.00 ml white sugar
20.00 ml soy sauce
45.00 ml oil
1.00 red pepper — seeded and diced
80.00 ml spring onions — chopped
30.00 ml fresh ginger — grated
250.00 g button mushrooms — quartered
1.00 lemon — zest only
65.00 ml white sugar
300.00 ml stock — chicken
125.00 ml lemon juice
20.00 ml cornflour
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Method:

Preheat the oven to 180 °C and spray an ovenproof dish with non-stick spray or grease lightly with butter or margarine.
Remove any excess skin and fat and season the chicken pieces lightly with salt and pepper. Fry in a heated saucepan, skin side facing down, until golden brown. Remove from the pan and arrange skin side up in the ovenproof dish.
Boil the water, sugar and soy sauce for two minutes in a small saucepan and pour over the chicken pieces. Set aside.
Heat the oil in a fairly large pan and stir-fry the red pepper, spring onion, ginger and mushrooms until tender. Add the lemon rind, extra sugar, 250 ml (1 c) of the stock (made with 1 stock cube) and lemon juice. Bring to the boil and pour over the chicken pieces. Cover and bake for about 50 minutes or until done.
Remove the covering and bake until the chicken is brown. Transfer the chicken pieces to a serving dish.
Dissolve the cornflour in the remaining 50 ml stock. Add to the pan juices and heat until the sauce thickens slightly.
Serve with rice and vegetables.



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