The idea for this “lemon” chicken cam from a recipe on Planning with Kids. Oscar has never been a big fan of “lemon” flavoured foods using citric acid, so I thought I’d finally try the tartaric acid in my pantry that had been sitting there for a year. Tartaric tastes tarter than citric acid (sour worms kind of tart) but when I cooked it in this dish the “lemon” flavour was milder and Oscar actually ate it.
|Prep time||30 minutes|
|Cook time||2 hours|
|Total time||2 hours, 30 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe|
|Meal type||Main Dish|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
Lemon chicken with no lemon.
- 4 tablespoons plain white flour
- 600g skinless chicken fillets
- 1 tablespoon sunflower oil
- 1/2 Large leek (finely sliced)
- 1 stalk celery (finely sliced)
- 3 cloves garlic (crushed)
- 1 teaspoon white sugar
- 3/4 teaspoons tartaric or citric acid
- 1/4 cup whisky
- 1 tablespoon brown sugar
- 1 cup chicken or vegetable stock (Refer to Basics Page)
- 1 tablespoon cornflour
- Canola oil spray.
- 1/2 cup (raw cashews)
Low Chemical / Failsafe.
Adjust the quantities of tartaric/citric acid to suit your tastes.
Coming Up Next Time: Pear and Quinoa Muffins
Thank-you for this recipe, it is amazing. I make this when I get down about my diet and it makes me happy about food again!
Thank you Heidy, that’s really lovely feedback. 🙂