Lemoncello Chicken by Chef Avi of Avi's Kosher Kitchen
This is definitely a treat for the romantic in all of us. I pair limoncello, the Italian drink of those in love, with tender boneless chicken breast meat and a delightful lemon honey crème to make a dish that’s sweet and tart at the same time.
The first trip my wide and I took together after we were married was to Italy. We were introduced to limoncello there. Every time I sip some, I’m immediately brought back to those moonlit nights, walking in Venetcia, Fiorenca and Roma with the love of my life.
What You Need:
- 4 pastured, organic-fed KOL Foods boneless chicken breasts sliced into strips and skewered.
- Granulated Garlic
- 2 Tbs of Coconut Oil
- ½ to 1 cup of fresh squeezed lemon juice
- 2 Tbs of Lemon Honey Crème from Honey Ridge Farms (plain honey will work too)
- 3 – Half-cup measures of Pallini Limoncello
- Fresh Basil - Chopped
What You Do:
Once you have your chicken skewered, dust them lightly with salt, granulated garlic and turmeric. Meanwhile, preheat a saucepan on medium high heat. Add the coconut oil. With the oil hot, add the chicken skewers. Be careful of splatter. After about a minute or two rotate the skewers so that you get both sides cooked.
Then lower the heat, add the lemon juice and let the chicken simmer for three to four minutes. Then turn the heat up, add the one of the half-cup measures of limoncello and the honey. You want the sugars to caramelize, but by careful not to burn them. Add the basil about a minute before you take the skewers off the heat. Let them rest in the pan for a few minutes and then serve.
This is a simple to prepare recipe, but the refreshing tastes and romantic atmosphere of the dish will have you making this over and over again. I like to serve it on a bed of herbed basmati rice, as an appetizer or as a part of a tapas themed dinner.
By the way, those other two glasses of limoncello are for you and your significant other to enjoy.
L’Chaim . . . Avi