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Clay Cooked Lemon Pepper Chicken

March 17, 2017

Clay Cooked Lemon Pepper Chicken

There are some classic combinations that just go really well together: fish and tartar sauce, ketchup and french fries, and lemon pepper chicken. The sweet tartness of the lemon is offset by the juicy, savory meaty goodness of the chicken and the spice of the pepper. It is a flavor combination that is a popular favorite, and for good reason. The great thing is that each of these ingredients is a great source of nutrition, and both pepper and lemon juice are great digestion aids as well.

Luckily, this dish is a cinch when cooked in VitaClay, and the results are amazing! Who needs slaving over a hot stove? Use your personal chef: just set it and forget it. Dinner is ready when you are!

Ingredients:

  • 4 lb chicken (I like to use dark meat, but breasts or a combo would work too)--get organic to avoid arsenic
  • ¼ c butter
  • ½ c broth
  • ½ c fresh-squeezed lemon juice
  • salt and pepper, to taste
  • generous sprinkling of no-salt dry seasoning (like this one)
  • several dashes of turmeric (because I put it in everything and it makes it bright yellow)

Directions:

  1. Add the butter to the clay pot and set to “warm” to let the butter start melting
  2. In a bowl, combine broth, lemon juice and all of the seasonings, then pour over the chicken
  3. Close, seal and cook on “stew” setting for 30 minutes-1 hour*
  4. Serve over rice or noodles

*Depending what chicken cuts you are using the cooking times may vary. If you chop it into small pieces it cooks very quickly and the result is more like a stir fry—great over rice!



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