Monday’s Bread Bowl: Chicken in Lemon and Garlic

A tapas treat that’s really a feast
The combination of pungent garlic and tart flavor of lemon give this dish so much tasty zing. The Mixed Stew likes this one for its simplicity. There’s not much to preparing this tapas dish. Fresh ingredients do most of the work along with pan searing. We’ve tweaked this recipe from the cookbook tapas by Susanna Tee. Here’s the recipe:

What you will need:
1 frying pan or skillet
1 wooden spoon
2 large skinless, boneless chicken thighs, sliced into thin strips
2 large skinless, boneless chicken breasts, sliced into thin strips
1 yellow onion, finely chopped
6 garlic cloves, finely chopped
5 tablespoons olive oil
finely pared rind of 1 lemon
juice of 1 lemon
4 tablespoon fresh parsley, chopped
Pinch of salt and pepper

Cooking and Preparation:
Heat frying pan on medium heat for several minutes. Pour in olive oil. Add onion and cook until they turn translucent. Then add garlic and cook for 30 seconds. Add chicken. Cook gently for 5-10 minutes, stirring from time to time, until ingredients are lightly browned and the chicken is tender. Pour in lemon juice and lemon rind. The liquid will bubble and you should proceed to deglaze the pan by scraping and stirring all the bits on the bottom. Remove pan from heat, stir in parsley, and season to taste with salt and pepper. Garnish with more parsley. Serve immediately with crusty bread for mopping up lemon and garlic juices.