Jans Lemon-Basil Chicken With Ginger-Steamed Carrots
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
2-3 pc chicken/serv
- Serves:
- 2-3
ingredients
- 6 pieces chicken, skin on (thighs or breast meat)
- 1 small red onion (diced)
- 4 garlic cloves (diced)
- pepper, to taste
- garlic powder, to taste
- salt, to taste
- 1 tablespoon oil
- 1 tablespoon butter or 1 tablespoon margarine
- 2 lemons, juice and zest of
- 1 tablespoon brown sugar
-
for the carrot
- 6 carrots, sliced
- 2 inches piece gingerroot, sliced
- water, for steaming
directions
- To prepare chicken, wash and place skin side up on a wire rack with drip pan underneath and bake at 375°F for approx 20 minutes or until the skin is crispy. Let drip, cool, and remove skin, set chicken aside.
- Put carrots on to steam adding the sliced ginger to the steam water. Discard ginger after the carrots are cooked.
- In a pan, sauté onion and garlic in oil and butter until soft, add chicken, season, cover and cook another 15 minutes on medium heat. Remove chicken to serving plate. Add about a cup of carrot water to the onions and garlic in the pan, add lemon juice and zest, sugar, bring to a light bubble, continue cooking, uncovered, over medium heat, stirring occasionally until it reduces to a little more than half, then thicken with a light dusting of flour whisked in until desired consistency is reached. Season with more pepper and garlic powder to taste and pour sauce over chicken, serve with carrots on the side.
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RECIPE SUBMITTED BY
love the outdoors so always working up a good appetite. Love good food, prefer homegrown and homemade and fresh ingredients when possible. enjoy cooking but still dont like the cleaning up part! Like to eat healthy. Not much luck with baking and thats probably a good thing but I still try the occasional item. Absolutely love the challenges of campfire cooking!