I don’t know who decided everything tasted better with a squeeze of lemon. You know, like in Coke or on seafood. I mean why? I never understood it and I have definitely not acquired the taste. Whenever I share food with AF at a restaurant and there is a wedge of lemon or lime, I quickly map out my own area on the plate and God help him if a splash of citrus touches my side! Sometimes he claims he forgets and covers everything with lemon juice, I think he does it intentionally so he can have the food all to himself!

I hate to admit I am on a fitfam (whatever that means) quest and I have been reading lately about the benefits of lemons. Reluctantly, I now put lemon slices in our drinking water. I still don’t like the tastes but I am trying to lose weight and I hear it helps a great deal.

I was going through Instagram the other day and I came across a picture of a sumptuous looking fish dish that was cooked in lemon juice, not a splash but loads of slices. My first reaction was yuck but then I remembered the benefits of lemon so I decided to try it but with chicken instead.

Lemon Chicken

Ingredients:

500g of chicken parts, bone removed (breast fillet is ideal for this dish but I only had thighs and legs at home.)

1 large lemon, sliced

a handful of pistachios, shell removed

1 large red onion, sliced

4 cloves of garlic, crushed

1 tsp each of cumin, pepper corns, coriander seeds

½ scotch bonnet (ata rodo), chopped finely

2 tbs of butter

1 Knorr cube

Method:

Crush the seeds in a mortar and mix in the chopped ata rodo, garlic and knorr cube. Coat the chicken thoroughly with the mixture and set aside.

In a large sauce pan that can take the chicken in a single layer, melt the butter over medium heat and fry the lemon slices until they start to turn golden brown.

Remove the lemon slices and set aside. Reduce the heat and  cook the coated spice chicken in the lemon butter until the chicken pieces are cooked through. Add the onions and pistachios and return the lemon slices to the pan and simmer until the onions have wilted

Serve with plantains or rice.