More recipes Recipe search

Chicken Baked in Limoncello With Zucchini 'Spaghetti'

A community recipe by marie-louise

Not tested or verified by Nigella.com

Print me

Introduction

From delicious. (Aus) Dec 2004

Ingredients

Serves: serves 4

Metric Cups

For the Baked Chicken

4 chicken breasts (corn fed with skin and wing bone)
8 cloves garlic
2 large lemons (rind and juice)
6 sprigs lemon thyme
250 millilitres limoncello
50 grams unsalted butter
2 tablespoons olive oil

For the Zucchini Spaghetti

30 grams unsalted butter
1 tablespoon extra virgin olive oil
2 cloves garlic (finely chopped)
2 yellow courgette (cut into very thin matchsticks)
2 courgettes (cut into very thin matchsticks)
2 tablespoons fresh flatleaf parsley (chopped)
1 tablespoon lemon juice

For the Baked Chicken

4 chicken breasts (corn fed with skin and wing bone)
8 cloves garlic
2 large lemons (rind and juice)
6 sprigs lemon thyme
9 fluid ounces limoncello
1¾ ounces unsalted butter
2 tablespoons olive oil

For the Zucchini Spaghetti

1 ounces unsalted butter
1 tablespoon extra virgin olive oil
2 cloves garlic (finely chopped)
2 yellow squash (cut into very thin matchsticks)
2 zucchini (cut into very thin matchsticks)
2 tablespoons fresh italian parsley (chopped)
1 tablespoon lemon juice

Method

Chicken Baked in Limoncello With Zucchini 'Spaghetti' is a community recipe submitted by marie-louise and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place chicken in non-metallic dish with garlic, rind and juice, and thyme.

Add limoncello, cover and chill for an hour.

To make courgettes, heat butter and oil in a fry pan over medium heat, add garlic and courgettes and stir for 6-8 mins until just cooked through.

Add parsley and lemon juice and season. Serve hot or at room temp.

Preheat oven to 180c. Heat butter and oil in a large heavy-based frying pan over high heat. Remove chicken from marinade (reserving marinade) and brown for 2-3 mins each side.

Place skin-side up on a baking tray and roast for 10 mins or until cooked through. Return frying pan to medium heat, add reserved marinade (including garlic and herbs) and stir for 5 mins to reduce.

Remove chicken from oven and rest for 5 mins. Place on serving plate, pour over sauce and serve with courgettes.

Place chicken in non-metallic dish with garlic, rind and juice, and thyme.

Add limoncello, cover and chill for an hour.

To make zucchini, heat butter and oil in a fry pan over medium heat, add garlic and zucchini and stir for 6-8 mins until just cooked through.

Add parsley and lemon juice and season. Serve hot or at room temp.

Preheat oven to 180c. Heat butter and oil in a large heavy-based frying pan over high heat. Remove chicken from marinade (reserving marinade) and brown for 2-3 mins each side.

Place skin-side up on a baking tray and roast for 10 mins or until cooked through. Return frying pan to medium heat, add reserved marinade (including garlic and herbs) and stir for 5 mins to reduce.

Remove chicken from oven and rest for 5 mins. Place on serving plate, pour over sauce and serve with zucchini.