Lemon Chicken with fresh Ginger, Mushrooms and Natural Spice Chicken Seasoning

Why you will like this recipe and the natural Spice Chicken Seasoning

A family favourite recipe picking up the flavours of the fresh ginger, fennel and the spices from your black zip lock pouch with beautifully blended natural Chicken Seasoning Pouch.

• 65g Pouch - $7.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

When you order you will receive a printed hard copy of the recipe together with the zip lock natural Chicken Seasoning Spice Pouch containing: Parsley, Thyme, Oregano, Cumin, Coriander, Sumac, Onion, Garlic, Paprika, Tomato, Black Pepper and mild Chili Flakes

The 65g Herb and Spice pouch will give approx. 5 meal servings, each with 4 people - depending on serving size.

You will need

4 x Chicken thighs - bone in or out as you prefer

Olive oil

1 x Medium onion - diced

1 x Cup mushrooms - button or even better, dried shiitake or porcini mushrooms

1 x Tablespoon fresh ginger - freshy grated

1 x Cup best home made style chicken stock - stock quality important

1 x Cup thickened cream or creme fraiche

2 x Tablespoons lemon juice

1 x Tablespoon lemon zest

4 x Teaspoons of the blended spices from your natural Spice Chicken Seasoning pouch The blended Spice Pouch contains natural: Parsley, Cumin, Garlic, Onion, Coriander, Sumac, Paprika, Cinnamon, Black Pepper minimal Chili Flakes

Salt to your taste and diet

1 x Cup flatleaf parsley - chopped

Method

Pat dry your chicken then lightly coat with olive oil and carefully cover the chicken on all sides with the seasoning from the spice pouch, adding salt to your diet, then refrigerate for 30 minutes to allow the spices to settle. Then, return the chicken to room temperature and in a medium hot pan with a little olive oil brown the seasoned chicken on all sides and set aside.

Next in the same pan with a little more olive oil, add the onions and fry down until nicely soft and caramelised - about 10 minutes then add the chicken stock to deglaze the pan then add the cream, lemon juice and zest and stir well.

Now return the chicken to the pan, cover with the sauce and cook until the chicken is firm but not overcooked - about 20 minutes. Stir in the parsley and serve.