Caribbean Lemon Chicken

  • Active Time 15m
  • Total Time 3h 35m

Makes 4 servings

ingredients

  • For the Marinade:
  • 1 cup fresh squeezed lemon juice
  • 1 1/2 cups sliced onions
  • 1/2 cup chopped fresh parsley, with stems
  • Salt and pepper, to taste

  • 1 medium whole chicken, about 3 pounds, cut into 8 pieces, with the skin removed
  • 3 tablespoons vegetable oil
  • 1 1/2 cups thinly sliced onions
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup fresh squeezed lemon juice
  • 1 cup lime sections, with peel and white pith removed, about 4 limes
  • 1/4 cup low-fat buttermilk or heavy cream
  • Salt and pepper, to taste
  • Optional Garnishes:
  • Chopped parsley
  • Lime slices

directions

In a small bowl, combine the marinade ingredients, adding salt and pepper to taste.

Put the chicken pieces into a bowl with the marinade. Cover and refrigerate for at least 3 hours, turning the chicken pieces occasionally. Drain and discard the onions and parsley.

Heat the oil in a saute pan over medium heat. Add the onions and garlic, and saute for about 2 minutes, or until the onions begin to soften.

Add the chicken pieces, salt and pepper, to taste, and cook for about 5 minutes, turning occasionally. Add the lemon juice and lime sections, then turn up the heat to bring the liquid to a boil. Cover and lower the heat to a simmer. Simmer for 20 minutes.

Remove the chicken pieces and keep warm. Add the buttermilk or cream over low heat and heat through.

Put the chicken pieces back into the sauce and turn to coat. Place 2 pieces of chicken on each plate. Garnish with the parsley and lime slices, if desired.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5574

nutrition information per serving

359 calories; 16g total fat; 116mg cholesterol; 151mg sodium; 19g carbohydrates; 3g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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