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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
- 3 tablespoons extra virgin olive oil
- 2 teaspoons minced rosemary
- Kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 Meyer lemons
- 2 tablespoons sugar
- 2 leeks, thinly sliced
- 2 garlic cloves, finely chopped
Method
- Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
- Trim the ends from 1 lemon, quarter lengthwise and remove the seeds.
- Slice quarters crosswise into 1/8-inch slices.
- Bring a small pot of water to a boil over high heat.
- Add the lemon slices, lower the heat and simmer for 5 minutes.
- Drain under cold running water.
- Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt.
- Bring to a boil.
- Drop in the blanched lemon slices and simmer for 3 minutes.
- Drain under cold running water, pat dry.
- Heat a skillet over high heat for 5 minutes.
- Add 2 tablespoons oil.
- It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden.
- Stir in the leeks and reduce heat to medium-high.
- Cook until leeks are soft and golden, about 3 minutes.
- Stir in garlic and cook 1 minute.
- Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes.
- Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more.
- Drizzle with juice from the remaining lemon half, to taste.
