Lemon and Cream Chicken

  • Serves: 4
  • Prep Time: 45



  1. In a large pan heat oil and butter and season generously with salt and pepper, pan fry your chicken thighs skin side down until browned.
  2. Add your garlic paste and cook until lightly browned, add your cooking cream and milk, mix evenly, add your lemon juice and zest.
  3. Shortly after add your chicken thighs back.
  4. Allow to cook through and fully, sprinkle over with coriander and serve hot with rice.
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