Recipe: Chicken with lemon, cumin and parsley
This week’s “weekend recipe” sponsored by Prestons Liquor Stores is Chicken with lemon, cumin and parsley:
Ingredients
- 1 medium lemon
- 3 Tbs olive oil
- 125ml Zonnebloem Sauvignon Blanc
- 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp dried chilli flakes
- 6 boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tsp ground cumin
- Salt
- 1/4 cup chopped fresh flat-leaf parsley
Grate a teaspoon of the lemon rind and then juice the lemon to give you 2 to 3 tablespoons depending on how tangy you like it. Gently fry the onions in the olive oil and as they start to soften, 2 to 3 minutes later, add the garlic. Add a splash of the wine to the pan and after it has been incorporated and the onions have sufficiently softened, add the chicken pieces and the dried chilli flakes, followed by the lemon rind, cumin, and a light sprinkling of salt and cook for 4 to 6 minutes until done. Remove the pan from the heat, stir in the parsley and the lemon juice. Season to taste with additional salt.
Serve with a salad and a glass of Zonnebloem.
