Sunday, November 14, 2010

Lemon and Dill

Lemon and Dill Chicken Thighs

Marinate these thighs 2 to 4 hours before cooking

Zest and juice from one lemon
1 t minced garlic
½ cup finely chopped fresh dill
¼ cup olive oil
6 chicken thighs, skin removed

Make the marinade by whisking together, lemon juice, zest, garlic, dill and olive oil. Lightly season thighs with salt and pepper and toss with marinade—marinate 2 to 4 hours.

I use my cast iron skillet for browning chicken—sauté the chicken with the marinade 10 minutes per side.

I served with a couscous medley purchased at Trader Joe’s and sautéed fresh spinach.

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