I keep a Word document with recipes that are waiting to be posted. If I see something that looks interesting to make I add it to the page with ‘to try’ next to it.
The document is the equivalent of scribbling on a scrap of paper: I type fast, don’t correct mistakes and assume I’ll remember what I meant.
I usually do.
This recipe was added as a ‘to try’ over a year ago but I never seemed to have both the lemon and the ginger at the same time.
I have no idea where I originally saw it, and the actual notes I made only referenced the lemon and ginger with a note saying ‘olibes?’
I can’t read my handwriting, either.
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Lemon – Ginger Chicken Breasts
I cut the breasts in half as I prefer a smaller serving on my plate – to make room for the vegetables.
We had this with Basmati rice and cauliflower.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Skillet
- 2 chicken breasts, boneless, skinless, cut in half
- 1 tbs olive oil
- 2 cloves garlic, minced
- 2 tbs minced, fresh ginger
- 2 shallots, sliced
- 1 tsp cumin
- 1 tsp za’atar
- 4 tbs fresh lemon juice
- 1 cup (8oz, 240ml) chicken stock
- 3 tbs chopped Greek olives
- 1tbs cornstarch dissolved in 2 tbs water
- Heat oil in medium nonstick skillet.
- Add shallots and sauté 5 minutes.
- Add chicken breasts and brown on both sides, about 5 minutes total.
- Add garlic, ginger, cumin, and sauté briefly.
- Add chicken stock, za’atar and stir to combine.
- Cover, turn heat to low and simmer 10 minutes, until chicken is cooked through.
- Stir in Greek olives, lemon juice.
- Increase the heat to medium high and add the cornstarch mixture.
- Stir until thickened.
- Remove to a platter (if you like) and serve.
You could substitute 1/2 tsp of ground ginger – but the flavor would be a bit different. Fresh is better. If you have ginger left that won’t be used quickly, cut it into usable chunks and freeze it.
Keywords: ginger chicken, lemon chicken
Because we don’t have bitterly cold winters with piles of snow, my potager produces grass and weeds all year long. We did have a colder winter than usual this year so the big weeds weren’t as bad as they have been in the past. Still, getting it back to plantable dirt takes work.
Mon mari goes over it with the big roto-tiller 3 or 4 times first, loosening it all up and breaking down the big clumps. Then I tackle it with the hoe.
And the pick-axe.
Every spring I remember my mother’s vegetable garden with it’s rich, rock-free, fine black dirt. Then I take another swing with the pick-axe at the latest boulder to reach the surface over the winter.
I’m told that most people don’t garden with a pick-axe….
Most people aren’t digging out rocks like this every year.
Mon mari is planning on building a wall this summer with them.
Usually I can get them out myself, but I needed help with that big one on top. I thought I had it, but then the pick-axe slipped and I took a header into the fence.
Mon mari happened to be nearby and came to finish the job.
Of course he was not laughing….
Eventually, I finished the hoeing (and axing) and got 2 rows of lettuce sets in the ground along with all the onions and shallots.
I won’t be planting anything in middle for a few weeks so I just let the clumps of grass and weeds die and breakdown. I’ll hoe the dirt every week to keep them from rooting.
For the next 7 months, this plot of dirt will rule my days…. And feed us very well.