🧂 Ingredients
- 1 kg Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 3 large Lemons(juiced, plus zest of 1 lemon)
- 5 cm Ginger(fresh, grated)
- 4 cloves Garlic(minced)
- 1 medium Onion(chopped)
- 2 tbsp Vegetable oil
- 200 ml Chicken broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Season chicken pieces generously with salt and pepper.
💡 Tip: Ensure even coating for best flavor - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add chopped onion to the pot and sauté until softened, about 5 minutes.
- 4
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 5
Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the pot.
💡 Tip: Deglazing helps build flavor - 6
Return chicken pieces to the pot. Bring to a simmer, then reduce heat, cover, and cook for 30-35 minutes, or until chicken is cooked through and tender.
- 7
Stir in lemon zest. Taste and adjust seasoning if necessary.
💡 Tip: Add zest at the end for maximum citrus aroma - 8
Serve hot, garnished with fresh parsley. This dish pairs well with rice or fufu.
💡 Tip: Garnish just before serving for freshness
💡 Pro Tips
- ✓Use fresh ginger and lemon for the best flavor.
- ✓Adjust the amount of lemon juice to your preference.
- ✓For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.
🔄 Variations
- Add a few sliced chili peppers for heat.
- Incorporate other root vegetables like carrots or potatoes.
- Use lime juice instead of lemon for a slightly different citrus note.