Lemon-Ginger Chicken & Broccoli
Prep Time
Cooking Mode
3 lemon
30 ml tbsp. ginger frais haché
2 ml tsp sel
4 cuisses de poulet, avec peau
125 ml cup eau
60 ml cup miel
60 ml cup sauce soja
15 ml tbsp. canola oil
1 tête de brocoli, en petits bouquets
riz basmati, en accompagnement
3 lemon
30 ml tbsp. ginger frais haché
2 ml tsp sel
4 cuisses de poulet, avec peau
125 ml cup eau
60 ml cup miel
60 ml cup sauce soja
15 ml tbsp. canola oil
1 tête de brocoli, en petits bouquets
riz basmati, en accompagnement
Directions
1Preheat oven to 200 °C (400 °F).
2Grate 15 mL (1 tbsp.) zest from lemon. In a small bowl, mix zest with the ginger and salt. Rub mixture onto all sides of chicken pieces. Set aside.
3Squeeze 125 mL (1/2 cup) lemon juice (you may need two lemons). In a small bowl, mix with water, honey and soy sauce. Set aside.
4Heat oil in large oven-proof skillet or Dutch oven set over medium-high heat. Cook chicken, turning frequently, 10 to 12 minutes, or until browned on all sides. Transfer chicken to a plate. Drain fat from skillet.
5Pour lemon juice mixture into skillet and bring to boil.
6Return chicken to skillet and spoon sauce over top to baste. Cut remaining lemons into quarters and add to skillet.
7Place skillet in oven and roast chicken 20 minutes, or until the flesh detaches easily from the bone and its internal temperature reaches 82 °C (180 °F).
8Meanwhile, cook broccoli in boiling salted water 3 to 5 minutes, or until tender-crisp. Serve chicken legs with broccoli and lemon-ginger sauce. Accompany with rice.
9Add 2 mL (1/2 tsp.) chili flakes to sauce for spicy chicken.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note