Every so often, you create a recipe and you get excited as you are making it.
The juices are flowing in your mouth, your appetite is building up and you cannot wait to sit down and enjoy your meal. What better than sharing the meal with your love ones.
This is also a great treat for your liver. A win-win dish all-around.
This is what I call: "Comfort Food"!
It can be enjoyed any day and is as great on a late summery day or on a cold winter day.
Lemon Chicken with three Garlic (serves 6)
10–12 Chicken thighs
2 pickled lemons
6 Garlic Cloves (dry-roasted – 160˚c 20 minutes)
6 Garlic Cloves (fresh), including for marinade
6 Black Garlic Cloves
4 Bay Leaves
2 sticks of cinnamon
1 tsp powdered Kaffir Lime Leaf (or 6 whole leaves)
½ Tsp Coconut Oil
Cracked Black Pepper
Marinade Chicken overnight with Thyme, whole Garlic Cloves with skin on (cut in halves lengthwise), Bay Leaves, Kaffir Lime Leaves (if using powder, keep for later), and season.
Fry the thighs, skin down, in a very hot pan, with the Coconut Oil, and colour each side for 5–7 minutes. Using a chef tongue, place them in a roasting tray with the lemon cut into 8 pieces, the dry-roasted Garlic, Cinnamon sticks, some fresh Thyme, and the marinade.
Sprinkle with Kaffir powder if you have not used the whole leaves, and place in oven at 200˚c for 30 minutes. Cover with Aluminium foil if necessary, 10 minutes before the end of the cooking time.
Slice the Black Garlic cloves and add them to the dish.
Let to rest 10 minutes then serve.
Best served with Rosemary and Thyme roasted/sautéed miniature Potatoes.
To pickle a lemon, you can place it in a pan covered with water and bring to the boil and simmer for 10–15 minutes and then place it in a jar with 1 Tbsp of Rock Salt, and cover with liquid. Let to cool completely.
It is all about FOOD!!!™
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.