Lemon Chicken

TaMara was talking about using the Google to find new recipes and I’ve found my share that way.  Today was just a little bit different.  Google was a part of it.  Referrer logs here at W4D played a role.  Comment threads did their part.  Let me deconstruct this a bit for those of you scratching your heads:  Wordpress offers a stats page, it tells us how many visitors we are getting, what they looked at, where they came from, what they clicked on while here-just loads of info of interest to us as authors and bloggers.  (Yay!  You like me!  You really like me!  Both of ya, hi Mom!)  Ahem…

I saw as a referrer the URL of a recipe page that I have linked to before, it was the page that gave me the recipe I used for the orange chicken way back in February.  Curious, I clicked the link and it took me to the recipe page.  I scanned it looking for a mention or a link to here, didn’t find any.  Looked through the comments to that post thinking maybe someone mentioned there that they saw a link here and followed it.  Nope.  I did see plenty of folks say how much they loved the orange chicken, and then a comment mentioned lemon chicken.  I immediately thought that lemon chicken was just a minor variation on the orange chicken, entered “lemon chicken” into the Google search box and looked at the hits. Went to this one.

Scanned the ingredient list and stopped short at “lemon curd”.  A new search for lemon curd commenced.  That got me to my post this morning. So, here we are, the lemon curd is in the fridge chilling and the chicken thighs are thawed.  Let’s get busy.

Since I’m using whole thighs Rachael’s recipe was changed a bit.  I browned the chicken and then simmered them in chicken stock, covered, until they were cooked through.  The lemon curd was about the last thing added to the pan.

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5 thoughts on “Lemon Chicken

  1. Excellent.

    It’s amazing how many people don’t realize sweet can set off savory. Just to get the braincells chugging, consider making this recipe with two substitutions: pork chops and raspberry curd.

    Of course if you’re really daring, just poach pork loins in raspberry juice. Hold the juice at ~145F till the loins come to the same temperature. The color is off-putting to some, however, so be prepared to counter skepticism with flair and imagination.

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  2. ” The color is off-putting to some, however, so be prepared to counter skepticism with flair and imagination.”

    This looks funny, man.

    Look! A squirrel”

    Where?!

    (nomnomnom)

    He ran off.

    Where’s my pork chop?

    Dunno.

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