Easter weekend is almost over,sigh.. it’s so nice to get those things you always think you will do over a normal weekend actually done ! It’s been a very productive weekend and to finish it off I felt like a lemony dish . My ripe yellow lemons are getting sparse and the green newbies are still a long way off so to celebrate the last few I made this dish. Serve with rice or pasta.
Lemon Chilli Chicken
- 2 green chillies , mildish, finely chopped
- 1 red chilli , long and not mild, finely chopped
- 1 250g tub of light sour cream
- 3 large potatoes cubed
- 500g chicken tenders ,chopped into 3
- 1 onion, sliced
- 2 cloves garlic chopped
- 3 lemons
- 1/2 cup – 1 cup Chicken stock
- 3 tablespoons finely chopped coriander stalks
- 2 tablespoons olive oil
- Salt and pepper
Add olive oil to a large frying pan, when hot add onion and cook for 2 minutes . Next add garlic and green chilli, fry for 1 minute then add potatoes fry until potatoes get some colour, then add chicken cook 10 minutes . Grate the rind of 2 lemons and and add along with the juice of all 3 to the pan. Stir to combine then add the light sour cream and 1/2 cup chicken stock and cook a further 5 minutes on a low heat.(if you feel it needs more liquid add the other 1/2 stock) Sprinkle with red chilli and very finely chopped coriander stalks. Season to taste with salt and pepper. Serve over rice speckled with leaves of the coriander.